Lentil hash with poached eggs
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Potato(es)
300 g, cut into 2cm pieces
Onion
1 medium, finely sliced
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground coriander
2 tsp
Lentils, canned, rinsed, drained
2 400g can, (2 x 400g cans)
Cherry tomatoes
200 g, halved
Baby spinach
200 g
White wine vinegar
1 tsp
Egg(s)
4 medium
Fresh flat-leaf parsley
½ cup(s), leaves
Chilli powder
⅛ tsp, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook potatoes in a medium pan of boiling, salted water for 8-10 minutes until just tender, drain and stand, uncovered for 2 minutes to dry.
2
Lightly spray a large frying pan with oil and cook onion over medium heat for 6-8 minutes or until soft. Add garlic, cumin and coriander, and cook for 1 minute. Add potatoes to pan and cook for 5-6 minutes or until golden. Stir in lentils, tomatoes and spinach and season with salt and pepper. Cook over low heat for 10 minutes.
3
Meanwhile, bring a deep frying pan of water to a simmer and add vinegar. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Lift out with a slotted spoon and drain on paper towel.
4
Serve lentil hash with poached eggs on top, with a scattering of parsley leaves and a sprinkling of chilli powder and black pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.