Ingredients
- 2 tbsp olive oil
- 1 onion - large
- 2 cloves of garlic
- 2 tsp chili flakes
- 2 rosemary branches
- 1 l broth
- 1 kale - small
- 4 eggs - optional
- 1 bunch of parsley
- salt
- pepper
Preparation
- Heat a wide, low pan on the stove.
- Pour in the olive oil, add the chopped garlic and onion and the chili flakes. Add salt and pepper and fry for a few minutes to bring out the aromas.
- Add the lentils and rosemary, as well as the cabbage cut into strips. Sauté and mix all ingredients well. Add the broth.
- Cook on the stove for about 20 minutes, until the lentils are well cooked and the cabbage is tender. Taste and adjust the seasoning: it will certainly be necessary to add salt and pepper.
- If you wish, once the lentils are well cooked and have absorbed all the broth, you can make holes and pour an egg in them. In this case, it will be necessary to cook the dish for another 7 or 8 minutes, until the eggs have set.
- Once the dish is finished, sprinkle with the chopped parsley and serve.
Nutritional values
Calories: 159kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1024mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
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