Farm Fresh Lentil Bowl
Robust and earthy. Spiced lentil stew packed with farm fresh veggies and poached eggs. For reduced cooking time, soak lentils in water overnight.
Active Time:35 Minutes
Total Time:45 Minutes
- 1 yellow onion
- 2 garlic cloves
- 4 oz carrot
- 6 oz fennel
- 4 oz peppers
- 10 oz greens
- 10 oz eggplant
- Garam masala
- Sea salt
- Black pepper
Proteins and More
- 2 cups black lentils
- 1 tbsp tomato paste
- 2 tbsp olive oil or coconut oil
- 1 tsp balsamic vinegar
- 4 eggs
1: Cook lentils:
Boil 6 cups of water in a large pot over high heat. Slowly stir in 2 cups of lentils. Reduce heat to medium-high and let simmer. Set a timer for 35 minutes. (if soaked, 25 minutes) Lentils should be al dente.
2: Meanwhile, prep and cook veggies:
Peel garlic and onion* and roughly chop, along with the carrot*and peppers.. Place veggies and basil together in a food processor and pulse until mixture is finely chopped. (May also finely chop all veggies by hand without the use of a blender)
Heat 2 tbsp olive or coconut oil in a deep sauce pan or medium stock pot over medium heat. Add veggie mixture and cook until soft, 10–12 minutes.
Add 1 tbsp tomato paste, stir well to combine. Cook, stirring occasionally, until golden brown and very soft, 10–12 minutes. Add 1 tsp balsamic vinegar, apple cider vinegar or wine to deglaze the pan if mixture is browning too quickly.
While that is cooking, chop eggplant into ½” chunks and chop greens into bite sized pieces. Trim fennel stems, cut bulb in half then into thin slices. Add to the cooking veggies.
3: Finish stew and poach eggs:
Once lentil timer goes off, add contents of lentil pot, spice mix, ½ tsp sea salt and ½ tsp black pepper to veggies. Stir to incorporate all flavors. Let simmer with lid on for 5 minutes.
Using the back of a large spoon or ladle, make 4 divots in the stew. Crack one egg into each divot. Place lid on pot and let cook for 5 minutes. Eggs should be perfectly poached. Remove from heat.
4: Serve immediately. Enjoy!
Storing tomato paste:
You will likely have some tomato paste leftover in your can. Be sure to transfer the paste into a sealable, non-aluminum container for longevity. Freeze immediately or store in the fridge and add it to a recipe within 7-10 days.
Use it to enhance a sauce, add richness and color to a soup, or mix with oil and fresh herbs for a quick pizza sauce.
Soaking beans and lentils:
Not only does soaking cut down on cooking time, it also helps with the digestibility of legumes. Place dried legumes into a sealable container with twice the amount of water. Seal and store in the fridge overnight.