Lentil and Baby Spinach Stew With Fried Eggs

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

It’s time to make a great vegetarian stew. This simple and tasty dish brings together lentils, fennel, baby spinach, and other goodies to indulge your palate. Make it super-cheesy with grated parmesan if that’s your cooking style. Pair it with sunny-side-up eggs and butter-fried bread to make it even more filling and richer.

Ingredients Needed for Lentil and Baby Spinach Stew With Fried Eggs


For the vegetable mixture:

2 garlic cloves, chopped
1 carrot, chopped
0.5 fennel, chopped
1 onion, quartered
2 tablespoons of vegetable oil
½ cup tomato sauce
¼ cup tomato juice
⅓ cup red lentil
1 cup water
salt
pepper
1 tablespoon red wine vinegar
1 cup parmesan, grated
3 ounces of baby spinach
3 eggs

For the bread:

1 tablespoon butter
3 slices of bread
salt
pepper
1 garlic clove

How to Cook Lentil and Baby Spinach Stew With Fried Eggs

  1. For the vegetable mixture:
    Add the garlic, carrot, fennel, and onion to a food processor. Process for a few seconds until you get finely chopped vegetables.
  2. Heat the vegetable oil to a skillet. Add the veggies and cook them until soft, stirring often. Add the tomato sauce and tomato juice. Stir and cook further 3-4 minutes.
  3. Add the lentil and water, season with salt and pepper, cover with a lid and simmer for 20 minutes on low-medium heat.
  4. Remove the lid and add the vinegar, parmesan, and baby spinach while stirring. Cook until the parmesan melts and the spinach wilts.
  5. Crack the eggs over the cooking stew, cover again with the lid and simmer for 10 minutes. Remove from heat.
  6. For the bread:
    Melt the butter in a skillet over low heat and cook the slices of bread on both sides until golden brown. Season them with salt and pepper in the process. Cut the garlic clove in two and spread its flavor on the bread. Serve the bread together with the stew and fried eggs.

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