Spicy lentil stew with sage
Enjoy this spicy lentil stew with sage! It's packed with vegetables like lentils, tomatoes, carrots, and spinach. Delicious with an egg on top!
Enjoy this vegetarian and spicy lentil stew with sage. It's packed with vegetables! Think lentils, tomatoes, carrots, and spinach.
Of course, you complete the stew with an egg.
Want to add some meat to the dish? Fry some bacon until crispy and garnish the lentil stew with it.
Preparation
Preheat the oven to 180°C (350°F). Peel and finely chop the garlic and onion. Peel the carrots and thinly slice them. Halve the cherry tomatoes. Combine the vegetable bouillon cube with the warm water.
Heat the olive oil in a pan and sauté the garlic and onion until translucent. Add the tomato paste, sage leaves, and red lentils and stir.
Deglaze the pan with the vegetable stock and Hot Chili sauce. Simmer gently for 15 minutes. When the stew has another 5 minutes to simmer, stir in the spinach, carrots, and cherry tomatoes.
Make small indentations in the stew, distribute the eggs in the indentations, and cook them with the lid on the pan. Meanwhile, coarsely chop the flat-leaf parsley and garnish the stew with it.
Variatietip
Voeg wanneer het gerecht niet vegetarisch hoeft te zijn gebakken spekjes toe. Bak deze apart en verdeel als laatste over de linzenstoof.
Ingredients
- 1 teen knoflook
- 1 ui
- 150 g bospeen
- 250 g snoeptomatenmix
- 1 groentebouillontablet
- 500 ml warm water
- 2 el olijfolie
- 70 g tomatenpuree
- 1 tl Verstegen Salieblad
- 400 g rode linzen
- 2 el Verstegen Guilt Free - Hot Chili saus
- 100 g spinazie
- 4 eieren
- 2 takken platte peterselie
