Spicy Lentil Bake

A fragrant vegetarian dish of spiced lentils simmered with vegetables, topped with poached eggs and served with naan bread.

Vegetarian Indian High Protein Lentils One Pan

Estimated Nutrition

Calories

620.1

kcal / serving

2480.2 kcal total

Carbs

91.3g

per serving

365.2 g total

Fat

15.7g

per serving

62.8 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

Cucumber Raita

to serve

Dairy

piece

Eggs

free-range

GrainsCereals

piece

Naan Bread

to serve

LegumesPulses

300

Beluga Lentils

rinsed and drained

Liquids

600

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

tbsp

Curry Powder

hot variety

handful

Coriander

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Paprika

OilsFats

Olive Oil

Vegetables

piece

Onion

finely chopped

piece

Carrot

finely chopped

stalk

Celery

finely chopped

piece

Red Pepper

seeds removed, finely chopped

Method

Heat the oil in a large lidded frying pan over medium heat.

Fry the onion, garlic, carrot, celery, and pepper for 8-10 minutes until softened.

Add the tomato purée and curry powder and cook for 5 minutes.

Stir in the lentils and 600ml of stock, then bring to a boil.

Simmer for 20 minutes until the lentils are soft.

Create four wells in the mixture and crack one egg into each.

Cover the pan and cook for 5 minutes until the eggs are set.

Season with salt, pepper, coriander, and a pinch of paprika.

Serve the lentils and eggs with warmed naan bread and cucumber raita.