Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A golden, gently spiced red lentil dal with spinach, topped with halved boiled eggs.
Equipment: Large pan; small pan for the eggs
Measures and names
Ingredients
- 150 g dried red lentils, rinsed
- 12 eggs
- 1 tbsp butter or oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsp curry powder
- 1 400 g tin of chopped tomatoes
- 150 g frozen spinach
- Salt and black pepper
Method
- Melt the butter in a large pan and soften the onion for 5 minutes. Stir in the garlic and curry powder for 1 minute.
- Add the lentils, tomatoes and 600 ml water. Simmer for 20-25 minutes, stirring often, until thick and soft. Stir in the spinach until hot, and season.
- Meanwhile boil the eggs for 8 minutes, cool under cold water and peel.
- Serve the dal topped with the eggs, halved (3 each).
Swaps and tips
Keep stirring the dal near the end as it thickens so it doesn't stick. Use oil instead of butter to make it dairy-free.
Easy variations
- Use spinach or frozen peas stirred in at the end
- Make it vegan with fried tofu instead of eggs
- Add a tin of coconut milk for a richer dal
- Top with a spoonful of plain yoghurt
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 24 g | 7 g | 24 g | 470 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
