
Creamy Black Lentils & Eggs
1h 35m
Creamy black lentils with baked eggs. Heartwarming, comforting and delicious, a perfect family meal!
A dish inspired by my Lebanese origins, a very tasty vegetarian recipe. Lentils are a great nutritional source and are important in Lebanese cuisine and the dishes I grew up eating.
Trim, peel and dice 2 onions
Trim, deseed and dice 2 red bell peppers
Dice 3 small tomatoes
Peel and chop 4 garlic cloves
Juice 1 lime
Toast 1 tsp of coriander seeds
Grind toasted coriander seeds in a mortar and pestle
Add 2 tbsp of vegetable oil to a casserole on medium heat
Sweat diced onion until light golden
Add diced red bell pepper and cook until soft
Add chopped garlic and stir to combine
Add 1 tsp of cumin powder
Add ground coriander seeds
Sauté 5m to release flavors
Add 1½ cups of black lentils
Add 2½ cups of water
Add chopped tomatoes
Add 2 tbsp of tamarind paste
Add 1½ tbsp of brown sugar
Stir to combine. Cook on low heat for 40m until lentils are tender
Preheat oven to 180 ºC
Add ¾ cup of yogurt
Add the lime juice
Add 1 tsp of madras curry powder. Turn the heat off
Make holes in the lentils and crack 4 eggs into them
Top with slices of 1 red onion
Add 8 large cherry tomatoes cut in half
Season with flaky salt to taste
Transfer casserole to oven. Bake 10m until eggs are cooked
Garnish with leaves from 4 sprigs of coriander
Finish with ½ cup of yogurt to garnish
Enjoy!
Yield 4 people
Black Lentil
2 cupsMadras Curry Powder
Red Bell Pepper
2Tamarind Paste
2 tbspYogurt
1¼ cupsEgg
4Brown Sugar
1½ tbspTomato
3Red Onion
1Onion
2Garlic
4 clovesLarge Cherry Tomato
8Lime
1Coriander Seed
1 tspCumin Powder
1 tspCoriander
4 sprigsVegetable Oil
2 tbspWater
2½ cups
Equipment
Mortar and Pestle
Casserole