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Egg and lentil curry

Ingredients

  • 4 British Lion eggs
  • 300ml boiling water
  • 1 clove of garlic
  • 1 green pepper
  • 50g green/brown lentils
  • 2 tablespoons very low fat yogurt
  • 1 medium onion
  • 2 celery sticks
  • 1 carrot
  • Low calorie cooking spray
  • ½ tsp ground ginger
  • 1 tsp medium curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • Salt & pepper
  • Rice (serving suggestion)
  • Shredded lettuce and courgette (serving suggestion)

Preparation time: 10 mins.

Cooking time: 45 mins.

Serves: 2.

Tags:

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