Spanish Lentil Stew with Eggs
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1 gram
- 1 tbsp sherry vinegar 15 ml
- 1 large potato
- 1 cup uncooked brown lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 1 bay leaf
- 4 eggs
- pinch sea salt
- dash black pepper
- handful fresh parsley
Instructions
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Finely chop the onion and green bell pepper, roughly chop the garlic and carrot (peeled), cut the potato (peeled) into large bite-sized pieces and finely grate the tomatoes
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion, garlic, carrot and green bell pepper, mix with the olive oil, after 3 to 4 minutes add in the paprika, cumin and sherry vinegar, quickly mix together, then add in the grated tomato, mix and simmer
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Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potato, the dried lentils (rinsed), the vegetable broth and bay leaf, raise to a high heat, mix together, when it comes to a boil place a lid on the stock pot and lower to a LOW heat
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After simmering for 25 to 30 minutes and the lentils are cooked through, season with sea salt & black pepper, gently mix together, then crack in the eggs, all evenly spread out, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through
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Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Sweet Smoked Spanish Paprika I used to make this Recipe