Adas bel Batata wel Adhma Lentil and potato stew with boiled eggs
Brown lentils and potatoes stewed with carrots, garlic and cumin, served with a halved boiled egg. Meatless and very filling.
Serves 2 · 50 min
Per portion (988 g)
| Calories | 670 kcal |
|---|---|
| Protein | 31.6 g |
| Carbohydrates | 82.2 g |
| Fat | 20.4 g |
| Saturated fat | 3.7 g |
| Sugars | 11 g |
| Fibre | 13 g |
| Sodium | 3299.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 150 g brown lentils
- 400 g potatoes
- 150 g carrots
- 1 onion
- 2 cloves garlic
- 1 mgharfa kbira tomato paste
- 1 mgharfa s8ira cumin
- 2 mgharfa kbira olive oil
- 2, hard boiled eggs
- 1 l water
Method
- Soften the onion and garlic in the olive oil, then stir in the tomato paste and cumin.
- Add the rinsed lentils and water and simmer for 20 minutes.
- Add the potatoes and carrots in small pieces and cook 15 to 20 minutes more until everything is tender.
- Serve in bowls with a halved boiled egg on each.