Spanish lentil stew with eggs
Spain on a Fork · ♥ 1.3K likes · 32.2K views · 8 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
- 1 whole onion
- 1 whole green bell pepper
- 1 whole carrot
- 4 cloves garlic
Heat the olive oil in a stock pot over medium heat.
Add the onion, bell pepper, carrot and garlic and saute three to four minutes until the onion is translucent.
- 2½ g sweet smoked Spanish paprika
- 1 g ground cumin
- 15 ml sherry vinegar
Add the paprika, cumin and sherry vinegar and mix.
Paprika, cumin and sherry vinegar
- 115 g tomato sauce
- 1 whole potato
Add the tomato sauce, mix, and simmer a couple of minutes without stirring until slightly thickened.
- 200 g dried brown lentils
- 1200 ml vegetable broth
- 1 whole bay leaf
Add the potato, the rinsed lentils, the vegetable broth and the bay leaf.
- 4 whole eggs
Cover, lower to a low heat and simmer 20 to 25 minutes until the lentils are cooked through.
- sea salt
- black pepper
Season with sea salt and black pepper and mix gently; add more liquid if needed.
Add the eggs evenly spread over the stew, cover and simmer three to four minutes until the whites are fully cooked.
Cooking the eggs in the stew