Spiced lentils with poached egg
- 1 large brown onion, finely chopped
- 2 carrots, diced
- 2 garlic cloves, crushed
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried chilli flakes
- 2 tomatoes, chopped
- 1 cup red lentils, rinsed, drained
- 100g baby spinach leaves
- 4 soft-poached eggs, to serve
- fresh coriandercilantroX leaves, to serve
1 Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Cook onion and carrot, stirring occasionally, for 5 minutes or until softened. Add garlic, paprika, cumin and chilli flakes and cook, stirring, for 1 minute or until fragrant. Add tomatoes and cook, stirring, for a further 2 minutes.
2 Add lentils and 2¾ cups of water and bring to the boil. Reduce heat to low and simmer for 20 minutes or until lentils are tender but still have texture, and mixture is thick, adding a little extra water if necessary.
3 Stir in spinach and season with freshly ground black pepper. Divide lentils among serving bowls, top each with a poached or soft-boiled egg, and serve scattered with coriander.
Haven’t yet mastered the art of poaching eggs? Just use a soft-boiled egg instead.
Nutrition Info (per serve)
Total fat 10.6g
–Saturated fat 2.0g
Dietary fibre 11.1g
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