Green baked eggs
Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads
Coconut, curry leaf & turmeric saucy lentils
Makes 3 batches (total around 2.2kg)
Easy
Prep:
Cook:
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Skip to ingredients
- 3 tbsp gheeor coconut oil to make it vegan
- 2 large onionsfinely chopped
- 1 tsp black mustard seeds
- 8 fresh curry leaves
- 6 garlic clovesfinely chopped
- 40g gingergrated
- 1 green chillideseeded if you like
- 2 tsp ground turmeric
- 1½ tsp ground coriander
- 2 tsp ground cumin
- 1 tsp nigella seeds
- 1.2 litres vegetable stock(ensure vegan, if needed)
- 400ml can coconut milk
- 600g dried puy or green lentilsrinsed
Nutrition: Per batch (730g)
- kcal286
- fat11g
- saturates7g
- carbs29g
- sugars5g
- fibre8ghigh
- protein14g
- salt0.27g
Method
step 1
Heat the ghee or oil in a large, deep saucepan over a medium-high heat. Stir in the onions, mustard seeds and curry leaves with a pinch of salt and cook for 8-10 mins, stirring frequently, until the onions are caramelised a little around the edges, and the mustard seeds have popped. Mix in the garlic, ginger, chilli, turmeric, coriander, cumin and nigella seeds. Lower the heat to medium and cook for 3-4 mins, until fragrant.
step 2
Pour in the vegetable stock, coconut milk and lentils. Rinse out the can of coconut milk with water and add to the pan. Bring to the boil, then stir in the lentils. Cook for 30-40 mins until the lentils are tender and it has reduced. Season to taste and divide into three batches. Will keep chilled for five days in an airtight container, or frozen for up to three months.
