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Spicy Black/Puy/French Lentil Recipe

Looking for an easy Spicy Black/Puy/French Lentil recipe? Learn how to make Spicy Black/Puy/French Lentil using healthy ingredients.


Submitted by zj1221

Makes 48 servings



french/puy/black lentils Ingredients 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 carrots, finely chopped 2 celery stalks, finely chopped 1 red pepper, seeds removed, finely chopped 1 tbsp hot curry powder 1 tbsp tomato purée 300g/10½oz beluga lentils, rinsed and drained 600ml/1 pint vegetable stock 4 free-range eggs handful fresh coriander, chopped salt and freshly ground black pepper pinch paprika 4 naan bread, to serve cucumber raita, to serve Method

Recipe Ingredients for Spicy Black/Puy/French Lentil

1 T olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, finely chopped
2 celery stalks, finely chopped
1 red pepper, seeds removed, finely chopped
1 tbsp curry powder
1 tbsp tomato puree
300 g lentils
600 ml vegetable broth

Recipe Directions for Spicy Black/Puy/French Lentil

  1. Ingredients

  2. 1 tbsp olive oil

  3. 1 onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 2 carrots, finely chopped

  6. 2 celery stalks, finely chopped

  7. 1 red pepper, seeds removed, finely chopped

  8. 1 tbsp hot curry powder

  9. 1 tbsp tomato purée

  10. 300g/10½oz beluga lentils, rinsed and drained

  11. 600ml/1 pint vegetable stock

  12. 4 free-range eggs

  13. handful fresh coriander, chopped

  14. salt and freshly ground black pepper

  15. pinch paprika

  16. 4 naan bread, to serve

  17. cucumber raita, to serve

  18. Method

  19. 1. Heat the oil in a large frying pan with a lid over a medium heat.

  20. 2. Add the onion, garlic, carrot, celery and pepper and gently fry, for 8-10 minutes, until softened and starting to take on colour.

  21. 3. Add the tomato purée and curry powder and cook for five minutes.

  22. 4. Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes, or until the lentils are soft.

  23. 5. Make four 'wells' in the lentil mixture and crack an egg into each hole.

  24. 6. Cover the pan with a lid for 4-5 minutes, or until the eggs are cooked to your liking.

  25. 7. Sprinkle with coriander and season, to taste, with salt and freshly ground black pepper.

  26. 8. Add a pinch of paprika to the top of each egg.

  27. 9. To serve, carefully spoon a portion of the lentils with an egg onto each plate. Place a warmed naan bread alongside each plate and serve with cucumber raita.

Categories

Brunch

Nutrition Facts
Serving Size 27.8g
Amount Per Serving
Calories
30
Calories from Fat
4
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
43mg
2%
Potassium
93mg
3%
Total Carbohydrates
4.6g
2%
Dietary Fiber
2.1g
8%
Sugars
0.5g
Protein
2.0g
Vitamin A 10% Vitamin C 7%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • Very high in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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