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Eggs with Spicy Peas & Lentils

Ingredients:
1 tbsp sunflower oil
Half an onion, chopped
Couple of cloves of garlic, sliced
Half tsp ground ginger
Half tsp Curry Powder
Half tsp Turmeric
Pinch of Cayenne Pepper
Half tbsp tomato puree
100g broccoli cut into small florets
100g pumpkin cut into bite-sized chunks
225ml vegetable stock
25g lentils, rinsed
2 eggs
100g frozen peas
Salt & pepper to taste

What to do:

Heat the oil in a saucepan and fry the onion & garlic for about 3 minutes.

Stir in the ground ginger, curry powder, turmeric, cayenne pepper and tomato purée. Cook for 1 minute, then add the broccoli and pumpkin. Pour in the stock, bring to the boil then add the lentils.

Cover the pan, reduce the heat and simmer for 15 minutes, stirring occasionally.

Meanwhile, put the eggs in a pan of cold water, bring just to the boil and boil gently for 6 minutes. Drain and rinse them under cold water. Peel off the shells carefully as the eggs will not be completely hard yet.Add the eggs, whole, and the peas to the lentil mixture and stir gently. Bring back to simmering point, then cover the pan again and cook for about 5 minutes. By this time the peas should be cooked and the spicy sauce thickened with the softened lentils.

Now add the eggs (still whole) and the peas to the lentil mixture and stir gently. Bring back to simmering point then cover the pan again and cook for about 5 minutes. By this time the peas should be cooked and the spicy sauce thickened with the softened lentils.

Remove the eggs with a spoon and cut them in half. Dish the lentil mixture onto a plate and top with the eggs.

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