Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Egg and lentil curry

Boiled eggs in a spiced lentil and tomato curry with spinach, served with rice.

Calories

549

Protein

31 g

Carbs

71 g

Fat

17 g

Per serving. Makes 3 servings.

Ingredients

• 6 Eggs
• 150 g Red lentils, dry
• 1 tbsp Vegetable oil
• 1 Onion
• 3 Garlic
• 1 tsp Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground cumin
• 400 g Chopped tomatoes, canned
• 500 ml Vegetable stock
• 100 g Spinach
• 300 g Brown rice, cooked

Contains: Celery, Eggs, Mustard. Always check the labels of what you buy.

Method

1. Lower the eggs into boiling water and boil for 8 minutes. Cool in cold water, then peel.
2. Peel and chop the onion, crush the garlic and grate the ginger. Rinse the lentils.
3. Heat the oil in a large pan and fry the onion, garlic, ginger, curry powder and cumin for 5 minutes.
4. Add the lentils, tomatoes and stock and simmer for 20 minutes, stirring often, until thick.
5. Stir in the spinach until wilted. Halve the eggs and nestle them into the curry for 2 minutes to warm through.
6. Serve with the warm rice.

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