Fried Eggs with Lentil and Pumpkin Stew

Ingredients

• Lentils1 cup (200 g)
• Egg2 medium (100 g)
• Oil2 teaspoon (10 ml)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Pumpkin1/2 cup (80 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   In the meantime, preheat a pot over medium-high heat, chop the onion and garlic.

3. 3

   Step 3

   Once heated, add half the oil with the onion, garlic and a pinch of salt. Stir-fry for 3-5 minutes over medium heat.

4. 4

   Step 4

   In the meantime, chop the tomato and add to the pot. Peel and dice the pumpkin.

5. 5

   Step 5

   After 2-3 minutes, add the pumpkin to the pot and cover with water or broth. Once boiling, cook for 8-10 minutes until tender.

6. 6

   Step 6

   Add the lentils, chopped parsley and season to taste.

7. 7

   Step 7

   Then heat the remaining oil in a pan over medium-high heat.

8. 8

   Step 8

   Once heated, crack the eggs with the whites and cook until the white sets, about 3-4 minutes. Set aside.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Eggs with Lentil and Pumpkin Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.