Rfissa-Style Spiced Lentils with Caramelised Onions and Eggs
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 3 onions, thinly sliced
- 2 tbsp dried fenugreek leaves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 400 g brown lentils, drained and rinsed
- 500 ml vegetable stock
- 4 eggs
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 23.9 g
- Carbohydrate
- 58.2 g
- of which sugars
- 9.4 g
- Fat
- 16.1 g
- of which saturates
- 3.5 g
- Fibre
- 8.6 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onions over a low-medium heat for 15 minutes, stirring often, until deeply golden.
- 2
Stir in the dried fenugreek leaves, ground ginger and ground turmeric and cook for 1 minute.
- 3
Add the brown lentils and vegetable stock, cover and simmer for 12 minutes, until the sauce has thickened slightly.
- 4
Meanwhile, boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- 5
Tear the flatbreads into pieces and divide between bowls, spoon over the lentils and onions, and top with the halved eggs.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.