Spiced Tomatoey Red Lentils
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Spiced Tomatoey Red Lentils

Spiced Tomatoey Red Lentils

with Fried Egg and Garlicy Flatbread

Hearty and delicious, lentils take on all the flavours of a shakshuka, a baked dish with eggs! Finished off with some fresh tomatoes, parsley and feta cheese, there is nothing better for dinner.

Tags:
Veggie
•Spicy
Allergens:
Milk
•Soy
•Wheat
•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Red Lentils

113 g

Mirepoix

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

113 g

Baby Tomatoes

7 g

Parsley

2 tbsp

Garlic Spread

(May contain Milk, Soy, Sulphites)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

2 unit(s)

Egg

(Contains Egg)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

200 mL

Crushed Tomatoes

(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)

1 tbsp

Moroccan Spice Blend

(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)

1 tbsp

Harissa Spice Blend

(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate101 g
Sugar15 g
Dietary Fiber14 g
Protein32 g
Cholesterol205 mg
Sodium2060 mg
Trans Fat0.2 g
Potassium1350 mg
Calcium400 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Large Oven-Proof Pan
•Measuring Cups
•Baking Sheet
•Medium Non-Stick Pan

Instructions

1
  • In a large oven-proof pan, heat half the garlic spread over medium. Swril the pan to melt. 
  • Add mirepoix. Cook, stirring occasionally, until tender, 2-3 min. Season with salt and pepper. 
  • Meanwhile, using a strainer, rinse lentils until water runs clear.
  • Add lentils and 2 1/4 cups (4 1/2 cups) water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook for 8-10 min, stirring often, until lentils begin to soften and water evaporates. Season with salt.
2
  • Meanwhile, halve tomatoes. 
  • Roughly chop parsley. 
  • In a medium bowl, add parsley and tomatoes. Season with salt and pepper. Toss to combine. 
  • On a sheet, arrange flatbreads. Spread over remaining Garlic Spread. (NOTE: For 4 servings, use 2 baking sheets.) Set aisde. 
3
  • Add Moroccan Spice Blend, Harissa Spice Blend, crushed tomatoes, Red Pepper Pesto and 2 tbsp (4 tbsp) to the pan with lentils. Stir to combine. 
  • Reduce heat to low. Cook 3-4 min, until slightly thickened. Season with salt and pepper, to taste. 
4
  • Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
  • Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny!)
  • Remove the pan from heat. 
  • Meanwhile, toast flatbreads in the top of the oven for 2-3 min, until softened.
5
  • Cut flatbreads into quarters. 
  • Divide lentil shakshuka between plates. 
  • Top with egg, then tomatoes-parsley mixture and feta. 
  • Serve with flatbread on the side. 
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