Egg Lentil Soup

Hearty lentil soup. Taste is simple but super nutritious. Can be modified to add more intense flavours (to be explored).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the lentils in a big bowl of water overnight

Step 2

Rinse the lentils twice and put it to boil on a big pan with plenty of water (more than covering it).

Step 3

Once the water is boiling, turn the heat down to low, cover partly and let it cook for around 25min

Step 4

(Optional) Put some buns on the oven to serve with the soup

Step 5

Once there's around 10min left on the lentils, cut a half onion and add the tomato, half onion, coriander and vegetable stock to a blender and mix (I use coarse smoothie setting). Set aside.

Step 6

Once the lentils are done, take off some of its water, enough to cover it and a bit more (maybe 1/2 finger sideways). Mix in the blended sauce and cook for a few more minutes

Step 7

Break the eggs on a bowl and mix them as you would for scrambled eggs

Step 8

Add the egg mixture to the soup in stages, one spoon at a time spread throughout the soup and cooked until pieces start to form, then add another spoon. Repeat until all egg has been used and the soup is full of egg "strands"

Step 9

Turn the head off and crumb the feta cheese on top of the soup

Step 10

Let it cool and serve with the bread