Cumin Lentil & Egg Lunch Skillet
Lunch · Middle Eastern · Ready in 14 min · Serves 2
Pre-cooked red lentils simmered with cumin and tomato, then finished with eggs cracked straight into the pan. 33g of protein for under £1 a serving.
Per serving
- Calories
- 497
- Protein
- 33 g
- Carbs
- 44 g
- Fat
- 21 g
- Fibre
- 15 g
Vitamins and minerals, % of a day’s needs
- Iron59%
- Vitamin D13%
- B1246%
- Zinc38%
- Magnesium24%
- Omega-316%
- Folate35%
- Calcium10%
- Potassium19%
- Vitamin C23%
- Riboflavin57%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Cooked red lentils
- 5 whole Egg
- 150 g Canned tomatoes
- 100 g Onion, diced
- 10 g Garlic, minced
- 15 ml Olive oil
- 2 tsp Cumin
- 1 tsp Turmeric
- 10 g Fresh parsley, chopped
- 1 tsp Black pepper
Method
- 1
Warm 15ml olive oil in a frying pan over medium-high heat and fry the 100g diced onion for 3 minutes, stirring, until the edges turn translucent.
- 2
Add the 10g minced garlic, 2 tsp cumin and 1 tsp turmeric and stir for 1 minute over medium-high heat, until the spices smell toasted rather than dusty.
- 3
Stir in the 320g cooked red lentils and 150g canned tomatoes and simmer over medium heat for 3 minutes, until the mixture is thick enough to hold a dip made with a spoon.
- 4
Make five dips in the surface, crack the 5 eggs into them, cover the pan and cook for 3 minutes over medium heat until the whites are set and the yolks still move.
- 5
Scatter over the 10g chopped parsley and 1 tsp black pepper.
