Printable Version
Egg 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.
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