Light red lentils stew with rice
Ingredients (serves 1)
- 200 g vegetable stock
- 1 egg
- 50 g courgette
- 50 g carrot
- 50 g red lentils
- 40 g spring onion
- 30 g white rice
- Extra virgin olive oil
- Salt (restrict in case of hypertension and/or fluid reten-tion)
- Turmeric, curry and other spices (optional)
Method
- 1. Wash and peel the vegetables. Remove the seeds from the courgette. Cut the vegetables into small pieces.
- 2. Cut the onion into thin slices and sauté in a pan with the olive oil for ten minutes.
- 3. When it is well done, add the vegetables and sauté for two more minutes. Season with spices according to taste and tolerance.
- 4. Add the lentils and stock. Cook until obtaining a very tender stew. Season with salt to taste.
- 5. Meanwhile, cook the rice and boil the egg. Set them aside.
- 6. Peel the egg. Remove the yolk and chop the remaining white part.
- 7. Place the stew and rice in a plate or bowl.
- 8. Add the chopped white egg on top and serve.
