Spanish Lentil Stew with Eggs | Healthy & Delicious ONE-POT Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is more economical.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a milder flavor, while regular paprika is more affordable.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a lower-calorie protein alternative, while chickpeas are budget-friendly.

Heat a stockpot over medium heat and add 2 tablespoons of extra virgin olive oil (30 milliliters).

Add 1 small finely chopped onion, 1 green bell pepper, 1 peeled carrot, and 4 roughly chopped cloves of garlic to the pot; mix and lightly sauté for 3-4 minutes until the onions are translucent.

Stir in 1 teaspoon of sweet smoked Spanish paprika (2.5 grams), 0.5 teaspoon of ground cumin (1 gram), and 1 tablespoon of Sherry vinegar (15 milliliters); mix well and let the aroma develop.

Add 0.5 cup of tomato sauce (115 grams) to the pot; mix and simmer for a couple of minutes without stirring.

After 3 minutes, add 1 large peeled potato cut into bite-sized pieces and 1 cup of rinsed dried brown lentils (200 grams) to the pot along with 5 cups of vegetable broth (1200 milliliters) and 1 bay leaf; bring to a boil.

Once boiling, cover the pot and reduce heat to low; simmer for 20-25 minutes until lentils are cooked through, checking package instructions for timing.

While the stew simmers, crack 4 large eggs into individual bowls to avoid shells and broken yolks.

After 25 minutes, taste the lentils to check doneness and adjust liquid if necessary; season the stew with sea salt and freshly cracked black pepper, mixing gently.

Add the eggs to the stew, ensuring they are evenly spread; cover and simmer for 3-4 minutes until egg whites are fully cooked.

Remove from heat, transfer the stew to a shallow bowl, and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens