Winter Parsnip and Lentil Skillet with Kale and Eggs

A warming winter skillet with sweet parsnips, red lentils and kale, seasoned with cumin and paprika. The eggs and the lemon yogurt make it a filling main dish that is mostly plant-based.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Parsnips
• 1 pc Onion
• 2 pc Garlic cloves
• 200 g Kale
• 1 can White beans
• 80 g Red lentils
• 350 ml Water
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 pc Lemon
• 2 pc Eggs
• 150 g Plain yogurt
• Salt
• Black pepper, freshly ground

Method

1. Peel the parsnips and cut them into thin slices. Dice the onion and finely chop the garlic. Remove the stems from the kale, roughly chop it and wash it.
2. Heat the olive oil in a large pan and fry the onion and parsnips for about 5 minutes. Briefly toast the garlic, cumin and paprika powder along.
3. Add the red lentils, drained white beans and water, bring to a boil and simmer over medium heat for about 12 minutes until the lentils are soft. Add a little more water if needed.
4. Stir in the kale, let it cook for another 3 minutes and season with salt and pepper.
5. Press four small wells into the vegetables, crack the eggs into them, cover the pan and let the eggs set for 4 to 6 minutes.
6. Mix the yogurt with the lemon zest and a splash of juice and season with salt.
7. Take the pan off the heat, divide it between two plates and serve with the lemon yogurt.