Spiced Tomato and Red Lentils
with Fried Egg and Garlicky Flatbread- Milk
- Soy
- Wheat
- Egg
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Gluten
- Mustard
- Sesame
- Egg
- Wheat
- Fish
- Tree nuts
- Crustaceans
- Triticale
- Peanuts
Hearty and delicious, lentils take on all the flavours of a shakshuka, a baked dish with eggs. We've finished it off with fresh tomatoes, parsley and feta cheese. Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mirepoix (carrot, onion, celery) • Baby tomatoes • Grade A egg • Red lentils • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
Ingredients
½ cup
Red Lentils
7 g
Harissa Spice Blend
113 g
Mirepoix
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
113 g
Baby Tomatoes
7 g
Parsley
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten, Mustard)
2 unit(s)
Egg
(Contains: Egg)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
200 mL
Crushed Tomatoes
(May be present: Soy, Sulphites, Milk, Gluten, Mustard, Sesame, Egg, Wheat, Fish, Tree nuts, Crustaceans)
8 g
Moroccan Spice Blend
(May be present: Soy, Sulphites, Milk, Mustard, Sesame, Wheat, Tree nuts, Triticale, Peanuts)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- In a large oven-proof pan, heat half the garlic spread over medium. Swril the pan to melt.
- Add mirepoix. Cook for 2-3 min, stirring occasionally, until tender. 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 10-12 min, stirring often, until lentils begin to soften and water evaporates. Season with salt.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- In a medium bowl, add parsley and tomatoes. Season with salt and pepper. Toss to combine.
- On a baking sheet, arrange flatbreads. Spread over remaining garlic spread. (NOTE: For 4 servings, use 2 baking sheets.) Set aisde.
- Add Moroccan Spice Blend, Harissa Spice Blend, crushed tomatoes and red pepper pesto to the pan with lentils. Stir to combine.
- Reduce heat to low. Cook 2-4 min, until slightly thickened. Season with salt and pepper, to taste.
- 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, for 2-3 min, until egg whites are set. (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.
- Cut flatbreads into quarters.
- Divide lentil shakshuka between plates.
- Top with egg, then tomato-parsley mixture and feta.
- Serve with flatbread on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the explosive, delicious flavours, with some noting it's reminiscent of shakshuka. A few found it spicy but enjoyable.
- Ease of prep: Some had difficulty incorporating the egg properly, and one found the lentils dissolved during cooking.
- Suggestions: Consider reducing the water for a thicker consistency; adding more cheese could enhance the dish further.
- Portions: Several reviewers found the meal deceptively filling, though one suggested adding rice for more substance.
- Flatbread: The flatbread was praised for its freshness, though some would prefer a whole grain option or naan as an alternative.
