feed me vega
Recipe: buttery eggs with lentils
Pre-cooked legumes are a great asset to have on hand. You can cook your own lentils in batches and store them in the freezer, or simply buy them at your local supermarket. Serve these lentils with flatbread, spread with a little butter to make them extra delicious and mop up all the sauce. With these eggs, they are completely irresistible.
door Selisa Moorlag
How to make buttery eggs with lentils
- Heat the lentils in a pan with a small splash of water. Season with salt and pepper.
- Boil the eggs for 6 minutes in boiling water in a saucepan, then drain. Meanwhile, mix the Greek yoghurt, grated garlic, lime juice and a pinch of salt in a bowl. Set aside.
- Place the lentils on a large serving platter and spoon the yoghurt over them. Peel the eggs, halve them and place them on the lentils. Heat the butter in a small pan with the turmeric, chilli powder, cumin seeds, coriander seeds, chilli flakes and the crushed garlic clove for 2 to 3 minutes over low heat, or until the butter starts to foam and the garlic begins to sizzle.
- Pour the melted butter mixture over the dish, making sure everything is thoroughly infused with the butter.
- Sprinkle with roughly chopped herbs and fried shallots and serve with the flatbread and lime wedges.
Tip
Alternatively, use 250 g uncooked lentils and cook them according to the instructions on the package.
Title: Last minute dinners
Author: Frankie Unsworth
Price: €27.50
Publisher: Good Cook
Last Minute Dinners is a wonderful book for those moments when you have unexpected guests and want to serve something deceptively simple yet spectacular. And the dishes are also packed with flavour.
Read also:
