Lunch

Misir Wat with Crispy Kale & Slow-Cooked Egg

Name: Misir Wat with Crispy Kale & Slow-Cooked Egg
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: ¾ cup red lentils; 1 can (14 oz) diced tomatoes; 2 cups vegetable or chicken stock; 3 tablespoons neutral oil; 1 medium onion, diced; 4 garlic cloves, minced; 1½ teaspoons berbere spice; 1 teaspoon ground cumin; ½ teaspoon kosher salt; 2 cups curly kale, roughly chopped; 2 large eggs; pinch smoked paprika

A fragrant, tomato-forward red lentil braise infused with berbere, cumin, and garlic, simmered until creamy and spoon-tender. Served with garlicky fried kale and topped with a soft-cooked egg whose yolk runs into the stew. Earthy, warm, and deeply satisfying without any complicated technique.

668cal 33gprotein 68gcarbs 30gfat 12min prep 28min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Vegan Recipes Dairy-Free Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Vegan Lunch Recipes Dairy-Free Lunch Recipes Chicken Recipes Lentil Recipes Tomato Recipes