Good for:
Wellbeing
One
of your five-a-day
Nutrition per serving
Calories (kcal)
309
Fat (g)
8.0
Carbs (g)
37.0
Protein (g)
21.0
Salt (g)
0.6
Sugar (g)
6.0
Ingredients
1
Cup
Lentils (Fresh)
3
Cup
Vegetable Stock ((Broth))
1
tsp
Bay Leaf (Crumbled)
2
tsp
Olive Oil
1
Whole
Tomato (Large, (3''dia) chopped)
1
Onion (Chopped)
1
tsp
Curry Powder
0.25
tsp
Cumin
1
Dash
Sea Salt
1
Dash
Black Pepper
0.25
tsp
Red Chilli Flakes
4
Poached Eggs (Large)
8
tbsp
Greek Yoghurt ((Low fat))
Method
- In a large saucepan, combine lentils, water and bay leaf. Bring to a boil. Reduce heat to a simmer;
cover and cook lentils 15 to 20 minutes until tender. Drain; discard bay leaf. - Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat skillet.
Add chopped onion and tomato and cook, stirring occasionally, 8 to 10 minutes until onion is
softened. - Add curry powder, cumin, salt, red pepper flakes, and minced garlic to skillet; stir and saute 2
minutes. Add lentils and saute 1 more minute. Remove from heat. Divide lentil mixture among 4
serving plates. - Place one poached egg on top of the lentil mixture on each serving plate. Top with a dollop of
Greek yogurt.
