Lentil stew is a traditional Czech dish. This sweet and sour dish is budget friendly and actually very rich in nutrients. Find more recipes at markieskitchen.com
Rinse the lentils and soak them in a bowl with cold water for 3-12hrs in advance.
Drain the lentil water into a different bowl and save it for cooking later (this keeps the good stuff in).
Place the lentils into a saucepan, cover with some of the water you just drained, and cook on medium heat for 30-40mins or until soft. Remove any bubbles (foam) that will appear on top during cooking. Watch the water level, making sure there is still enough to cover the lentils and add a little bit more if needed.
Once the lentils are almost soft: Prepare the gammon and cook it according to the instructions on the packet. Make sure it's fully cooked before serving (usually takes about 10mins, but depends on how thick the slice is). Turn the meat halfway through, so it's brown from both sides.
In a small frying pan, heat 3 tablespoon of vegetable oil and add the chopped onion. Fry until soft and glossy. Add the flour and toss thoroughly. Fry and leave it to brown for a minute, and then add the mixture to the saucepan with lentils.
Stir, bring to boil again and leave the stew to thicken. Stir occasionally, so it doesn't burn from the bottom of the pan. Season with salt, marjoram and vinegar. Taste and eventually add some more spice if needed. Leave to rest for 5 mins before serving.
Using the same small frying pan as in step 5, set it on medium-high heat and when hot enough, add a drop of vegetable oil and break in the eggs one by one. Season with salt and pepper and cook until the white is completely solid. Turn them over for another few minutes if you want the yolks to be fully cooked too.
Serving: add the lentil stew to a deep plate, place the gammon and egg on top and serve with gherkins and a slice of bread. Enjoy!