- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Lentils
- 2 tablespoons Extra virgin olive oil
- 2 Onions
- 2 stalks Celery
- 2 teaspoons Tomato pulp
- 1 teaspoon Vegetable broth (Powdered)
- 1 tablespoon White wine vinegar
- 4 Eggs
- Olives
Tools
- Pressure cooker
Preparation
Cook the lentils in plenty of water with two tablespoons of oil, onion, a piece of celery, the carrot, the sauce, and the vegetable stock cube for about an hour.
Remove the onion, celery, and carrot, blend them and add them back into the pot with the lentils. Finally, add two tablespoons of vinegar and heat for two minutes.
Cook the eggs in a small pot covered with water, seven minutes from boiling, let them cool a little and then shell them.
Finally, place the halved hard-boiled eggs on a serving dish on a bed of lentils, and decorate with rings of raw onion and black olives.
Lentils with vinegar and eggs
This lentil dish with vinegar and eggs, seasoned with vinegar, is truly tasty and nutritious. In the past, our grandparents made extensive use of these legumes and lived quite long. We could imitate them and adopt healthy recipes. Recipe advice: Prefer small red quality lentils.
Soak the lentils for two hours before cooking them.
Add a teaspoon of baking soda to the water, as is generally done with all legumes to aid cooking. Also, take a peek at my social media pinterest instagram twitter facebook
