Did you know people ate lentils as early as 13000 BC? At least that’s what archeologists say. No matter how accurate their findings are, the lentil has been part of the human diet for, well – quite some time! And rightly so.
The lentil is low on fat and rich in protein, in fact, it’s got the second highest content of protein among legumes, following soybeans. Although it was considered the food of the poor in the past, the lentil is becoming a popular staple in many modern households.
In my country’s folklore lentils have always been associated with prosperity because of their coin-like shape. That explains why a lentil soup is often served as a starter for the New Year’s Day meal in Slovakia.
I remember having lentils on my plate since I was aware what I was eating. Like most Slovak children these days, I was fed Šošovicový prívarok s volským okom or Lentil Stew with Fried Egg quite regularly in kindergarten. I still like it, I have to admit, and sometimes also cook it with meat to satisfy the carnivores in my family.
Here is a recipe for the Slovak lentil stew, which makes a filling, nutritious dinner, and takes about an hour to prepare.
Lentil Stew with Fried Egg
- 150 g lentils
- 1 l water
- 2 bay leaves
- 3 allspice corns
- 4 medium-size potatoes
- salt, black pepper to taste
- 2 cloves garlic, crushed
- ½ l milk
- 2 heaped tablespoons fine flour
- 4 eggs
- 2 tablespoons oil
- basil to taste
- 2 tablespoons white vinegar
(you can use photos in this post as a guide, but note they were taken with slightly different measurements)
- Rinse the lentils on a sieve under running water and transfer them into a cooking pot. Add the water, the bay leaves and the allspice corns (encased in a tea strainer for an easier removal at a later stage). Bring to the boil, then adjust the heat to let the lentils simmer for about 40 minutes or until they are almost done.
- Meanwhile, peel, wash and dice the potatoes. Peel and crush the garlic. Take the milk out of the fridge and let it warm to room temperature.
- Add the potatoes and the garlic to the lentils, season to taste with salt and black pepper and stir well. Bring to a simmer and continue cooking for another 15 minutes.
- Meanwhile, heat the oil in a frying pan and break the eggs into it. Fry them over a medium heat, either all at once or in batches (this will depend on the size of your pan) Turn off the heat, sprinkle with salt and basil and cover to keep warm until you finish the lentils.
- When the lentils and the potatoes are tender, remove the allspice and the bay leaves. In a hand mixer or a blender, combine the milk with the flour until smooth. Pour the milk mixture in the lentils and bring to the boil, stirring all the time. Set aside.
- Serve hot in bowls with the fried egg on top, and pieces of bread on the side. For a meaty option, add a fried sausage.
A few decades ago Slovakia was not only self-sufficient in lentil produce, but with its 500 hectares of lentil fields it was also seen as a European lentil power. Unfortunately, this is no longer true, so if we want to cook our traditional lentil dishes today, we often have to resort to imported lentils.