June Challenge #happyeggtastemakers
Lentils and eggs are a great combination, creating a healthy, iron rich and protein packed meal. Served with fresh veggies, it is a wholesome vegetarian dish that the whole family will enjoy.
You can use dried lentils and make the meal from scratch, but for a quick, easy and convenient midweek meal, use tinned green lentils.
You can use dried lentils and make the meal from scratch, but for a quick, easy and convenient midweek meal, use tinned green lentils.
Ingredients
(per 2 servings)
1 can of green lentils
1 finely chopped onion
1 crushed clove of garlic
1 finely sliced leek
1 tablespoon tomato puree
1 teaspoon mixed herbs
1/2 vegetable stock melts pot
2 free range eggs
oil
Method
Heat oil in a pan and gently fry onion, leek and garlic until softened.
Mix in lentils, tomato puree, herbs and stock melt.
Cook for around 10 minutes until well combined.
Put into an ovenproof dish.
Make two hollows in the lentil mix and crack an egg into each.
Cover with foil and bake at 180 deg for about 20 minutes, until the eggs are set.
Cover with foil and bake at 180 deg for about 20 minutes, until the eggs are set.
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