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Lentil, cabbage, leek and tomato stew with poached eggs
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By Tamsin Miles

Lentil, cabbage, leek and tomato stew with poached eggs

5 steps
Prep:5minCook:45min
Updated at: Tue, 04 Mar 2025 11:37:51 GMT

Nutrition balance score

Great
Glycemic Index
31
Low
Glycemic Load
30
High

Nutrition per serving

Calories675.8 kcal (34%)
Total Fat14.8 g (21%)
Carbs95.5 g (37%)
Sugars23.4 g (26%)
Protein47.6 g (95%)
Sodium987 mg (49%)
Fiber36.5 g (130%)
% Daily Values based on a 2,000 calorie diet

Instructions

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

Notes

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