Egg and lentil curry
Ingredients
- 4 British Lion eggs
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300ml boiling water
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1 clove of garlic
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1 green pepper
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50g green/brown lentils
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2 tablespoons very low fat yogurt
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1 medium onion
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2 celery sticks
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1 carrot
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Low calorie cooking spray
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½ tsp ground ginger
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1 tsp medium curry powder
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1 tsp turmeric
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1 tsp ground cumin
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Salt & pepper
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Rice (serving suggestion)
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Shredded lettuce and courgette (serving suggestion)
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Preparation time: 10 mins, cooking time: 45 mins, serves: 2.
Ann Boldry’s Egg & Lentil Curry reached the final of the Eggs Factor recipe competition. Slimming World syns per serving: Free on Extra Easy and Green, 4 Syns on Original
Method
Chop the vegetables and fry in low calorie cooking spray until softened Add the spices and lentils, and then pour in 300ml boiling water. Add some salt and simmer for 30 minutes or until the lentils have softened Whilst the sauce is cooking, boil the eggs for 8 minutes then cool, peel and halve Taste sauce and adjust seasoning Remove from heat and stir in yogurt and eggs Garnish with chopped coriander and serve with either rice or on a bed of shredded lettuce and courgettes