EGG AND LENTIL CURRY

Serves 4. Calories per serving = 213

Ingredients:
75g green lentils
750ml vegetable stock (2 stock cubes)
6 eggs
1 tbsp olive oil
3 cloves
¼l tsp black peppercorns
1 onion finely chopped
2 red chillis finely chopped
2 cloves of garlic
1 tbsp Madras curry powder
1 can of chopped tomatoes
1 tbsp tomato ketchup
175ml water
½ tsp garam masala
To garnish
Roughly chopped coriander

How to:

• Put lentils in heavy based pan and add stock
• Bring to boil and simmer for 30 minutes or until soft
• Drain and set aside
• Cook the eggs in boiling water for 10 minutes
• Allow to cool slightly, shell and cut in half length-ways
• Heat the oil in a frying pan and fry-off the cloves and peppercorns for 2 minutes
• Now add the curry powder, onions, chilli and garlic and cook for 5 minutes, stirring frequently (if it becomes too dry add a tbsp of water). Do not allow to burn or the curry will taste bitter
• Add the tomatoes, ketchup and water. Simmer, stirring occasionally until it thickens
• Add the eggs, lentils and garam masarla and simmer for a further 10 minutes
• Serve with the coriander to garnish.