Vegetable Stew with Lentils and Fried Eggs
Lacto-Ovo Vegetarian Recipes Vegetable Dishes
On Saturday, I subconsciously synchronized with my mother - we both made vegetable stew. Except I added boiled lentils at the end and then topped it with soft fried eggs. When we talked on the phone, my mother exclaimed that it's an excellent idea to enrich the vegetable stew we love so much in summer. You can also experiment with chickpeas, beans, canned tuna chunks, roasted cherry tomatoes, or add yogurt when serving...
Ingredients
2 large onions (about 350g)
2 kapia peppers (one green and one red; or both red)
1 ripe tomato (about 200g)
100g green lentils
1/4 bunch parsley
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
salt
5 tablespoons olive oil
3 eggs
Servings: 3
How to prepare vegetable stew with lentils and fried eggs
- Put the washed lentils to boil with plenty of water and 2 bay leaves. It takes approximately 20 minutes over low heat, so they don't burst. You will need 200g of cooked lentils.
- Sauté the onions and peppers diced into small cubes in the hot oil. Sauté over low heat, stirring occasionally until the vegetables are very soft, about 15-20 minutes, without letting them brown. Sprinkle with salt during sautéing.
- Add the tomato grated on a box grater and the chopped parsley and simmer everything for 5 more minutes, until you see the oil gathering at the edges of the pot.
- Add the ground cumin and pepper and bring to a boil once more.
- Drain the lentils and add them to the stew along with 200ml of the lentil cooking water. Simmer everything for 2 more minutes to blend the flavors. Adjust salt to taste.
- Serve the warm lentils with a soft fried egg on top.
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