Best 8 Lentil And Egg Stew Recipes

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In this culinary exploration, we present a delectable lentil and egg stew, a harmonious blend of flavors and textures that will tantalize your taste buds. This wholesome stew showcases the goodness of lentils, simmered until tender and complemented by the richness of eggs, creating a hearty and satisfying meal. While the core recipe forms the foundation of this dish, we also unveil variations that cater to diverse preferences and dietary needs, including a vegan-friendly version and a spicy rendition that ignites your palate. Join us on this culinary journey as we delve into the depths of flavor and create a lentil and egg stew that will become a staple in your kitchen.

Here are our top 8 tried and tested recipes!

LENTIL STEW



Lentil Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons oil or other fat
2 pounds ground meat or sausage, optional
1 cup diced onion, shallot or leek
3 large ribs celery, sliced thin
2 carrots, cut into disks
2 cloves garlic, minced
1 teaspoon your favorite ground spice
1 pound brown or green dried lentils, rinsed
1 teaspoon your favorite dried herb
2 potatoes, cut into large chunks
Splash of vinegar, any type on hand
Fried eggs, if you like, for topping

Steps:

  • Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.

LENTIL AND EGG STEW



Lentil and Egg Stew image

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.

Provided by Nate Appleman

Categories     Bon Appétit     Lentil     Stew     Egg     Spinach     Healthy     Vegetarian     Parmesan     Soup/Stew     Dinner     Winter     Bread

Yield 4 servings

Number Of Ingredients 13

1 large onion, chopped
1 fennel bulb, chopped
3 medium carrots, peeled, chopped
6 garlic cloves, 5 finely chopped, 1 whole
1/4 cup olive oil, plus more for frying
Kosher salt
1 tablespoon tomato paste
2 cups French or black beluga lentils
1 (3x2-inch) piece Parmesan rind
1 bunch large spinach, tough stems trimmed
4 large eggs
4 large slices country-style bread
Red wine vinegar and grated Pecorino (for serving)

Steps:

  • Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10-12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10-12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35-45 minutes, depending on type. Taste and season with more salt.
  • Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don't have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.
  • Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8-12 minutes.
  • While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
  • Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
  • Do Ahead
  • Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.

LENTIL STEW



Lentil Stew image

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Steps:

  • In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT



Lentil and Orzo Stew With Roasted Eggplant image

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.

Provided by Yewande Komolafe

Categories     soups and stews, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
1/4 cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
1/4 cup shaved ricotta salata or crumbled feta

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  • In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  • Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  • Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  • Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
  • Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 27 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1472 milligrams, Sugar 15 grams

LENTILS WITH FRIED EGGS



Lentils with Fried Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs thyme
Kosher salt
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
One 14-ounce can diced fire-roasted tomatoes
One 15-ounce can brown lentils, drained
2 teaspoons Dijon mustard
Freshly ground black pepper
2 tablespoons chopped fresh parsley
4 large eggs
Pocketless pita, for serving (optional)

Steps:

  • Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
  • Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
  • Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.

Nutrition Facts : Calories 303 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 238 milligrams, Sodium 751 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 16 grams

SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS



Spiced Lentil and Caramelized Onion Baked Eggs image

Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.

Provided by Kendra Vaculin

Categories     Lentil     Fall     Egg     Winter     Quick & Easy     Stew     Onion     Vegetarian     Tree Nut Free

Yield 2-3 servings

Number Of Ingredients 12

1 (14.5-ounce) can basic lentil soup, like Amy's
1 large onion, thinly sliced
½ tsp. turmeric
1 tsp. cumin
¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
2 Tbsp. tomato paste
3 large eggs
2 Tbsp. ghee, unsalted butter, or olive oil
½ tsp. whole cumin seeds
Olive oil
Kosher salt and freshly ground black pepper
Parsley, for finishing

Steps:

  • Place an oven rack in the center of the oven, then preheat to 350°F.
  • In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
  • Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
  • Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
  • While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
  • Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

LENTIL STEW



Lentil Stew image

My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.

Provided by Michele

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 12

Number Of Ingredients 7

7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

Steps:

  • Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
  • Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Nutrition Facts : Calories 347 calories, Carbohydrate 44.7 g, Cholesterol 26.5 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 456.7 mg, Sugar 4.9 g

ESHKENEH-YEH ADAS (LENTIL EGG DROP SOUP)



Eshkeneh-yeh Adas (Lentil Egg Drop Soup) image

Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The rustic dish requires minimal ingredients and satisfies on cold winter days. This version is made with lentils, potatoes and eggs, which are typically added at the end as a thickener, and is flavored with a hit of warm Aleppo pepper. The dried fenugreek leaves add depth, warmth and a distinct bittersweet fragrance. You can also use about 2 tablespoons of fresh chopped fenugreek leaves if you have some, but do not use seeds or powder. Be mindful that too much fenugreek turns a dish bitter.

Provided by Naz Deravian

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
1 large Yukon Gold potato (about 8 ounces), peeled and diced into ½-inch cubes
Kosher salt (Diamond Crystal)
1 teaspoon ground turmeric
1 teaspoon Aleppo pepper, plus more to taste
1/2 teaspoon black pepper
1 tablespoon tomato paste
3/4 cup green or brown lentils
1/3 cup chopped cilantro, leaves and tender stems, plus more as garnish
2 teaspoons dried fenugreek leaves, crushed between your fingers (optional) (see Tip)
3 large eggs
Flatbread, for serving

Steps:

  • In a medium pot, heat the oil over medium, add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potato, season with salt and cook, stirring occasionally, for 3 minutes, just so that the potato pieces are no longer raw. Add the turmeric, Aleppo pepper and black pepper, give it a stir, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
  • Add the lentils, stir to combine and cook for 1 minute. Add 6 cups of water, partially cover, raise the heat to high and bring to a boil. Add 1 tablespoon of salt or salt to taste, and stir. Cover completely, reduce heat to medium-low and simmer, stirring occasionally, until the lentils and potatoes are cooked through, about 25 minutes. Add the cilantro and fenugreek, if using, and simmer for 5 minutes, until the herbs release their fragrance and flavor the soup. Taste and adjust seasoning as needed.
  • In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don't want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.

Tips:

  • Use a variety of lentils for a more flavorful stew. French lentils, brown lentils, and black lentils all work well.
  • If you don't have any vegetable broth on hand, you can use water instead. Just add a little bit of salt to taste.
  • Feel free to add other vegetables to the stew, such as carrots, celery, or potatoes.
  • Serve the stew with a side of bread or rice.
  • Garnish the stew with fresh herbs, such as cilantro or parsley.

Conclusion:

This lentil and egg stew is a simple yet flavorful dish that is perfect for a quick and easy meal. It's also a great way to use up leftover lentils and eggs. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious stew that the whole family will enjoy.

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