Recipes
Recipes

Lentil dhal with soft boiled eggs

Crispy chickpeas add crunch to this spicy dish

Crispy chickpeas add crunch to this spicy dish

starstarstarstarstar
(46 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 76p per serving

Nutritional Information

Each 506g serving contains

Energy
1715kj
410kcal
21%
Fat
11.6g
Low
17%
Saturates
2.0g
Low
10%
Sugars
9.6g
Low
11%
Salt
0.61g
Low
10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
339kj/81kcal

Ingredients

210g tin chickpeas, drained and rinsed

1½tbsp rapeseed oil

¼tsp crushed chilli

1½tbsp medium curry powder

100g shallots, sliced

4 cloves garlic, sliced

200g carrots, diced

200g red lentils, rinsed

400g tin chopped tomatoes

1 reduced-salt veg stock cube, made up to 600ml

80g baby spinach

Juice ½ lemon

4 soft boiled eggs, halved

10g flat-leaf parsley, roughly chopped

Method

1
Preheat the oven to 220C/200C/Gas 7. Line a baking tray with foil.
2
Toss the chickpeas in ½tbsp of the oil, the chilli and ½tbsp curry powder. Roast on the tray for 15-20 mins until crisp.
3
Meanwhile, cook the shallots in the rest of the oil in a large pan for 4-5 mins until starting to brown. Add the garlic and rest of the curry powder and cook for 1-2 mins until fragrant.
4
Stir in the carrots, lentils, tomatoes and veg stock, and bring to a simmer. Reduce the heat and cook, covered, for 25-30 mins, stirring regularly, until the lentils are tender.
5
Stir though the spinach and lemon juice. Season with black pepper.
6
Divide the dhal between 4 plates and top each with 2 halves of egg. Scatter over the chickpeas and parsley, to serve.