Serves 5 (serving size: about 1 3/4 cups soup and 1 egg)
Jamie Vespa, MS, RD
Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. The crowning jewels of this one-pot vegetarian meal are the poached eggs, which cook beautifully in the steaming-hot pot of lentils. Be prepared: You will want crusty bread to dip into the runny egg yolks and sop up the remains.
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots
3 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 bunch lacinato kale, stemmed and chopped (about 5 cups)
1 1/2 cups dried brown lentils
4 cups unsalted vegetable stock
2 1/2 cups water
5 large eggs
Calcium 18% DV
Potassium 20% DV
Added sugars g
How to Make It
Heat oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.
Form 5 indentations in soup. Crack eggs, 1 at a time, into a small custard cup. Gently slip 1 egg into each indentation. Cover and cook over medium-low until egg whites are set, about 6 to 8 minutes.
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