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Lentil, Kale and Egg Stew (SIBO)
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat.
  2. Add the onions and saute, stirring, until soft, about 4 minutes.
  3. Add the lentils, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper.
  4. Bring to a simmer, add the kale and cook until the kale is tender and the stew is slightly thickened, about 15 minutes.
  5. Remove from the heat, cover and keep warm.
  6. Heat the remaining 1 tablespoon oil in a large nonstick skillet.
  7. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes.
  8. Sprinkle each egg with pepper, cover and continue to cook until the white are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
  9. Divide the stew among four bowls, top each with an egg and serve with hot sauce.
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