Name: Spanish-style lentils with eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tsp olive oil; 1 small onion peeled and finely chopped; 1 clove garlic peeled and crushed; ½ red pepper deseeded and diced; ½ green pepper deseeded and diced; ½ low-salt vegetable stock cube; 1 tsp smoked paprika; 410g (14oz) can green lentils drained; 2 tbsp fresh parsley chopped; 1 large beef tomato or 2 medium tomatoes; 2 medium eggs

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 20 minutes

Heat the olive oil in a non-stick frying pan and add the onion, garlic and diced pepper. Fry for about 10 minutes until tender.
Crumble in the ½ stock cube and paprika and stir in the drained lentils. Add half the parsley and cook for a further two minutes.
Chop the tomato into 1cm/ ½in cubes. Add to the lentil mixture. Make two wells in the mixture and crack an egg into each well.
Cover the pan and cook for a few minutes, until the egg has cooked to your liking.
Scatter with the remaining parsley to serve.

Energy 1645kJ 392kcal 20%

Carbs 40.8g -

Fibre 14g 47%

Fat 10.2g Low 15%

Saturates 2.2g Low 11%

Sugar 8g Low 9%

Salt 0.26g Low 4%

% = an adult's reference intake

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Ingredients

2 tsp olive oil

1 small onion, peeled and finely chopped

1 clove garlic, peeled and crushed

½ red pepper, deseeded and diced

½ green pepper, deseeded and diced

½ low-salt vegetable stock cube

1 tsp smoked paprika

410g (14oz) can green lentils, drained

2 tbsp fresh parsley, chopped

1 large beef tomato or 2 medium tomatoes

2 medium eggs

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Spanish-style lentils with eggs

Nutritional Information

Tried this at home?

Ingredients

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