I have to admit, I have never been an egg fan. I don’t care for the taste, the smell, the texture or the evil things they do to my stomach. But the one exception to that rule used to be Greek Avgolemono soup, with its lovely tang and citrus notes.
Lemon and garlic are two of my favourite flavours, so I knew that at some point I would need to try my hand at an egg-free version. I understand that this is a bit ridiculous, as “egg” is literally in the title of the soup, but then again, why not? I was unwilling to let go of the foods I loved when we shifted our diet six years ago, and I enjoy playing around in the kitchen to see if I can come up with a similar flavour profile, using different ingredients.
I have renamed this Lemon Garlic Lentil Stew as the thickness of the end result lends itself better to a “stew” description. If you prefer a thinner consistency feel free to add another cup or cup and a half of water. This stew is warm and nourishing, perfect for the winter season when colds and flu are in abundance!
Lemon Garlic Lentil Stew
2 Tbsp avocado oil
4 shallots, peeled and finely diced
6 cloves garlic, crushed
1½ cups potato or harukei turnip, diced
2 carrots, peeled and finely diced
6 cups vegetable broth
2 cups red lentils
2 tsp-1 Tbsp Herbs de Provence
2 tsp sea salt
4 stalks kale, stems and leaves separated and thinly sliced
1 lemon, zest and juice
Fresh cracked pepper
Chili flakes (to serve)
Sauté onions, garlic, carrots, turnip or potato in avocado oil in an instant pot or in a pot on the stove until soft.
Add vegetable broth, red lentils, Herbs de Provence and sea salt, stirring to combine.
Attach the lid of your pressure cooker and set at high pressure for 6 minutes, or bring to a boil on the stovetop and then cover and lower to a simmer for 25-30 minutes.
If using an Instant Pot or pressure cooker, quick release steam and remove the lid.
Stir in kale, lemon juice and zest, and cook for another 5 minutes.
Season with fresh cracked pepper and serve with chili flakes (if desired).