Egg and Lentil Dahl

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried red split lentils250 g
• Red onion1
• Ginger1 tbsp
• Garlic cloves3 clove
• Mild curry powder3 tsp
• Long green chilli (optional)1
• Vegetable stock3 cup
• Green beans200 g
• Eggs6
• Lime juice2 tbsp
• Light coconut cream80 ml
• Kale and baby spinach mix80 g
• Coriander bunch½ cup
• Lime (optional)to taste
• Flatbread (optional)to taste
  For serving; source specifies no quantity.

Method

1. 1

   Bring lentils, chopped onion, ginger, garlic, curry powder, chilli and stock to a boil. Cover and simmer 12–15 minutes until lentils are tender, adding beans for the last two minutes.

2. 2

   Meanwhile boil eggs for six minutes. Cool in cold water, peel and halve.

3. 3

   Discard chilli. Stir lime juice, coconut cream, greens and half the coriander into lentils. Top with eggs and remaining coriander; serve with lime and warmed flatbread.