RED SPLIT LENTIL CURRY WITH BOILED EGG

This aromatic, vegetarian curry is the perfect healthy comfort food. Warming, nourishing and easy to make, lentil curry is low-calorie and high in nutrition. The boiled eggs go really well and make it more filling. Try swapping your usual weekend takeout for this healthier alternative.

Prep time : 5mins

Cook time : 40mins

Serves 2

Per serving : 334kCal / Carbs 36g / Protein 16g / Fat 14g

Ingredients

50g Dry Lentils

200g Tin Chopped Tomatoes

1/2 Onion (finely chopped)

1/2 tsp Ground Turmeric

pinch of Salt

2 Medium Eggs

1 tbsp Olive Oil

1/2 tsp Cumin

1/2 tsp Ground Coriander

2 Cardamom pods (lightly crushed)

1 tbsp Ginger (finely chopped)

2 Garlic Cloves (finely chopped)

1 Green Chilli (halved and sliced)

100ml Boiling Water

50g Spinach

1/2 Garam Masala

125g Wholegrain Rice (cooked microwave rice)

Coriander (roughly chopped)

How to make it

Place a non stick saucepan on the hob over a medium heat.
As it is heating up, add the lentils, chopped tomatoes and onion. Add enough boiling water so that the lentils are just covered and stir.
Then add the turmeric and a pinch of salt. Stir and cook for 20 minutes. If it gets a little dry, add a few tablespoons of water.
While that is cooking, boil up some water in a saucepan. When boiling, add 2 eggs and cook for 7-8 minutes.
When cooked, place in ice cold water until you are ready to serve. In a frying pan, add the olive oil and heat to a medium heat.
When hot, add the cumin, ground coriander and cardamom pods and cook for 2 minutes before adding in the ginger, garlic and green chillies. Cook for 2 more minutes before adding to the lentil mixture, along with 100ml of water and cook for 15 minutes.
Add the spinach and stir until the spinach has wilted. Then add in the garam masala and stir.
Peel the eggs and cut in half. Heat the rice in the microwave.
Plate up the rice and lentil curry, sprinkle over the coriander and place the eggs on top of the dish.