Linseneintopf mit Kartoffeln und gekochten Eiern

Zubereitung

1. Peel and dice the potatoes and boil them in salted water for 15 minutes.
2. Fry the chopped onion with a little water and garlic for 3 minutes, add the lentils, bay leaf and a splash of water and simmer for 5 minutes.
3. Boil the eggs for 9 minutes, then cool and peel them.
4. Stir the light sour cream and a dash of vinegar into the lentils, season and serve with the potatoes and halved eggs.