40 minutes
Start your day with this comforting and hearty breakfast stew, rich in flavors and perfect for a nourishing morning meal.
tablespoons
Medium-Size Onion, diced
each
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
Dried Red Lentils, picked over and rinsed
cups
Chickpeas, drained and rinsed
0 cans
cups
each
1. Sauté Onions
Melt the butter in a Dutch oven over medium heat. Once foaming, add the diced onion and half a teaspoon of sea salt. Sauté for about five minutes until soft and translucent.
2. Toast Spices
Add cumin, coriander, ginger, cinnamon, and paprika to the onions. Stir and toast for about a minute.
3. Combine Lentils, Chickpeas, and Stock
Mix in the tomato paste, then add the red lentils, chickpeas, remaining sea salt, and stock. Bring to a simmer and cook for 20 to 30 minutes until lentils are tender.
4. Poach Eggs in Stew
Carefully crack the eggs into the stew, spaced apart. Add a pinch of sea salt over the eggs, cover with a lid, and poach to desired doneness.
Slowly sauté onions, garlic, and other aromatics to maximize sweetness and depth.
Soak dried chickpeas overnight and cook them until tender for enhanced flavor and texture.
Toast spices in oil to enhance their aromas and bring out subtler notes.
Incorporate fresh herbs like cilantro or parsley at the end for a fresh contrast.
Gentle simmer prevents lentils from breaking down too quickly and becoming mushy.
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