Lentils with Kale and Fried Eggs
The lentil vegetable dish with kale and fried eggs from Spoonsparrow tastes great and provides plenty of vital nutrients.
Ingredients
- 350 g split lentils
- 400 g kale
- Salt
- 2 carrots
- 2 onions
- 4 tbsp olive oil
- 3 tbsp dark balsamic vinegar
- Pepper
- 4 eggs
Instructions
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1.
Soak lentils overnight. The next day simmer them in unsalted water for about 30 minutes until tender yet firm, then drain.
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2.
Wash the kale, remove tough stems, and dry it. Blanch in boiling salted water for about 5 minutes, then shock in cold water, drain well, and roughly tear into pieces.
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3.
Peel and dice carrots; peel and finely dice onions. Heat 2 tbsp oil in a pan and sauté carrots and onions over medium heat for 2 minutes. Add kale and lentils, deglaze with balsamic vinegar, and season with salt and pepper.
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4.
Heat the remaining oil in another pan, crack the eggs into it, and fry to your liking. Season with salt and pepper. Divide the lentil-kale mixture onto four plates and top each with a fried egg.
