Lentil dhal with egg
- 1 cup split red lentils, rinsed
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon extra-virgin olive oil
- 1 brown onion, diced
- 1 tablespoon fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon chilli flakes (optional)
- ½ lemon, juiced
- ½ cup light coconut milk
- ½ can diced tomatoes
- 1 tablespoon chopped fresh coriandercilantroX leaves
- 4 eggs, poached or fried
- 120g baby spinach leaves, wilted
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1 Place lentils, bay leaves, cinnamon and 2½ cups water in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, stirring, for 10–12 minutes. Remove and discard cinnamon stick and bay leaves. Set cooked lentils aside.
2 Heat oil in a large frying pan over medium-high heat. Add onion and ginger and cook, stirring, for 2 minutes. Add garlic, spices and chilli, if using, and cook for a further minute or until fragrant. Add lemon juice, mixing well to combine.
3 Add cooked lentils to pan and cook, stirring, for 2 minutes or until heated through. Remove pan from heat. Add coconut milk, tomatoes and coriander, gently stirring to combine.
4 Divide dhal among serving bowls. Top each with an egg and wilted spinach, then serve.
Nutrition Info (per serve)
Total fat 12.4g
–Saturated fat 4.1g
Dietary fibre 10.4g
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