Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Red lentils cooked like a thick, spiced keema with spinach, topped with eggs cooked in the pan.
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 6 eggs
- 80 g red lentils, rinsed
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 200 g tinned chopped tomatoes, (half a tin)
- 100 g baby spinach
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
Method
- Heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 4 minutes.
- Add the garlic, ginger, chilli, ground coriander, chilli powder and turmeric for 1 minute.
- Add the lentils, tomatoes and 350 ml water. Simmer for 14 minutes, stirring often, until the lentils are soft and the mixture is thick like mince. Add a splash more water if it sticks.
- Stir in the spinach, garam masala and salt. Make 6 hollows, crack in the eggs, cover and cook for 5–6 minutes until the whites are set.
- Scatter with coriander and serve.
Swaps and tips
The keema without the eggs keeps for 3 days in the fridge or freezes well, so you can cook the eggs fresh each time. Swap the spinach for frozen peas if you prefer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 33 g | 9 g | 25 g | 507 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
