Lentils with Egg

Ingredients

• 250g Brown lentils, rinsed
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 2 Carrots, diced
• 1 Bay leaf
• 1 TL Dried oregano
• 100ml Extra virgin olive oil
• 1 EL Red wine vinegar
• 1 L Water or vegetable broth
• Salz Salt to taste
• Pfeffer Black pepper to taste
• 4 Eggs, poached or hard-boiled

Instructions

1. In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until translucent.
2. Add the carrots and sauté for 2-3 minutes.
3. Add the rinsed lentils, bay leaf, oregano, and water (or broth).
4. Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes, until lentils are tender.
5. Remove the bay leaf. Stir in the red wine vinegar.
6. Season with salt and pepper to taste.
7. Ladle the lentil soup into bowls and place one poached or hard-boiled egg in each bowl.
8. Garnish with a little extra olive oil and oregano and serve immediately.

Nutrition