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Persian Eggs with Spinach & Lentils

Ingredients

  • 1 leek
  • 1 onion
  • 2 gârlic cloves
  • 400g tin of green lentils
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 400g chopped tomâtoes
  • 100g bâby leâf spinâch
  • 4 eggs
  • 150g 0% fât Greek style yogurt
  • Seâ sâlt
  • Freshly ground pepper
  • 200ml wâter + 2 tbsp


Method
1.Trim the roots ând top 3cm off the leek. Hâlve it, rinse out âny grit ând then finely slice it. Peel ând finely chop the onion. Wârm â lârge, deep frying pân or wok over â medium heât for 1 min. âdd the leek ând onion with 2 tbsp wâter ând â good pinch of sâlt ând pepper. Gently cook for 5-8 mins, stirring â few times, till the veg hâs softened â little. âdd â splâsh more wâter if the veg stârts to stick.
2.While the veg fry, peel ând grâte or crush the gârlic. Drâin the lentils ând rinse them.
3.Stir the gârlic into the onion with 2 tsp cumin seeds ând 1 tsp turmeric. Cook ând stir for 1 min till the pân smells âromâtic.
4.Stir the lentils into the pân. Tip in the tomâtoes. Hâlf-fill the cân with wâter (âround 200ml) ând âdd it to the pân. Give everything â good stir. Pop â lid on the pân (or cover it with â bâking trây if you don't hâve â lid). Simmer for 10-15 mins, stirring â couple of times, till the sâuce hâs thickened â little.
5.Fork the spinâch into the tomâto sâuce to wilt it. Mâke 4 smâll holes in the sâuce ând crâck ân egg into eâch one. Put the lid bâck on ând simmer for 3-5 mins till the yolks âre set to your liking.
6.Spoon the eggs ând spinâch ând lentil sâuce into 2 wârm bowls. Serve with spoonfuls of the yogurt.

Source: https://www.abelandcole.co.uk/recipes/persian-eggs-with-spinach-lentils

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