Egg & Lentil Curry
50 min641 kcal each
A vegetarian curry with real staying power: lentils simmered in a spiced tomato sauce with halved boiled eggs and spinach.
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Plan this recipeIngredients
for 4 servings- Brown or green lentils, dry250 g
- Eggs10 piece
- Canned chopped tomatoes400 g
- Onion1 piece
- Baby spinach150 g
- Greek yogurt, plain, low-fat100 g
- White rice, uncooked160 g
- Garlic4 clove
- Fresh ginger15 g
- Olive oil1 tbsp
- Curry powder2 tsp
- Garam masala1 tsp
- Turmeric1 tsp
- Salt1 tsp
- Water800 ml
Method
Prep 15 min · cook 35 min- Boil the eggs for 9 minutes, cool them in cold water, peel and halve.
- Soften the chopped onion in the oil for 8 minutes. Add the grated garlic and ginger and the spices for 1 minute.
- Add the rinsed lentils, the tomatoes and the water. Simmer partly covered for 25 minutes, until the lentils are soft.
- Meanwhile cook the rice in 320 ml of water, covered, for 15 minutes.
- Stir the spinach into the curry until it wilts, then lay the eggs on top and warm through for 3 minutes.
- Serve with the rice and a spoon of yogurt.
Nutrition
per servingCal
641
Protein
39g
Carbs
83g
Fat
17g
Of 7.1g of sugar per serving, 0g is added sugar.
Of 17g of fat per serving, 5g is saturated.
