Lentils, Spinach and Eggs
Seasonal Vegetarian, Gluten free, Dairy free recipe
A colourful, seasonal recipe using spinach. Spinach is in season in the UK from May until September and is best enjoyed at this time of year.
Preparation
Heat the oil and fry the chopped onions and garlic for around 5 minutes. Add the stem ginger and the ground cardamom and fry for one more minute.
Add the red lentils, the chopped tomatoes 100ml water and bring to a boil and cook for 15 minutes (check after 10 minutes if enough water, if not, add a little more). After 15 minutes add the spinach bit by bit until it has all wilted.
Make 4 dents/holes in the lentil mixture and break one egg in each dent. Put the lid on and leave to simmer until the eggs are the way you want them to be.
Sprinkle some chopped coriander on top before serving.
Very tasty with naan bread! NOT gluten free
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Ingredients
- 1 stem ginger, chopped
- 1/2 tbsp ground cardamom
- 100ml water
- 2 cans chopped tomatoes (800g)
- 2 onions, peeled & chopped
- 2 tbsp sunflower oil
- 300g red lentils
- 300g spinach
- 4 eggs
- 4 garlic cloves, peeled & crushed
- Fresh Coriander
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
