Lentil, cabbage, leek and tomato stew with poached eggs

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Step 1

Rinse the green lentils under cold water. In a large pot heat oil over a medium heat. Add cabbage and leek and fry until softened and the edges start browning (about 10-15 minutes). Add the garlic for the last minute.

Step 2

Add the lentils, tin of tomatoes and chicken stock. Bring to the boil then reduce to simmer for 20-25 minutes until the lentils are tender.

Step 3

Once the stew is at the right consistency, add cumin, paprika, salt and pepper. Stir through the sour cream.

Step 4

Make two small wells in the stew and crack an egg into each well. Put a lid on and poach for 3-5 minutes, until at preferred consistency.

Step 5

Ladle the stew into bowls, ensuring each gets a poached egg