Gluten-Free Italian Lentil Stew with Olive-Oil-Fried Egg (V)
Thanks to: Elizabeth Schuler
Adding Massel broth slowly to lentils, while they simmer, makes them exquisitely creamy. This is comfort on a plate. You can serve it with sautéed greens or with olive-oil fried egg, but it will be hard not to just eat it straight out of the pan. Enjoy!
- 4 Massel 7's Beef Style Stock Cubes
- 4 cups hot water
- 2 tablespoons olive oil, plus more for frying (if you're making the eggs with it)
- 1 carrot, diced
- 1 cup celery, diced
- 1 small onion, finely diced
- 1½ teaspoons tomato paste
- 1 1/4 cups green or brown lentils
- 4 eggs (optional)
In a saucepan, heat olive oil over low heat. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened.
Add the tomato paste and stir over moderately high heat until shiny (about 1 minute).
Add hot water and Massel 7’s Beef Style Stock Cubes together and stir until dissolved. You can do this right in your liquid measuring cup.
Add lentils and 2½ cups of the broth and bring to a boil. Then, turn down to a simmer.
Simmer over low heat, stirring occasionally, until most of the broth has been absorbed (approximately 25 minutes).
Add 1 more cup of broth and continue simmering until absorbed (about 10 minutes).
Add the remaining ½ cup of broth and simmer until the lentils are tender and suspended in a creamy sauce (10 more minutes).
Serve with an olive-oil-fried egg, if desired.