Eggs with Spicy Peas & Lentils

Eggs with Spicy Peas & Lentils

No Count Recipe

Full Choice 3 pts per serving (original points)

Serves 4

frylight

1 onion, chopped

2 garlic cloves, sliced

2.5cm (1") piece ginger root, peeled & finely chopped

2 tbsp garam masala

1 tbsp tomato puree

450 g broccoli or cauliflower cut into small florets

450 ml veg stock

55g red lentils, rinsed

6 medium eggs

225g frozen peas

3 tbsp chopped fresh coriander

coarsely grated zest of 1 lime (optional)

salt & pepper

Heat a large pan and spray with frylight.  Cook the onion, garlic and ginger for 3 mins.  Stir in the garam masala and tomato puree.  Cook for 1 minute then add the broccoli or cauliflower and seasoning to taste.  Pour in the stock, bring to the boil and add the lentils.  Cover the pan, reduce the heat and simmer for 15 mins, stirring occasionally.

Meanwhile put the eggs in a pan of cold water nd gently boil for 6 minutes.  Drain and rinse under cold water, gently cracking the shells.  Peel off the shells, taking care as the eggs will not be completely hard.

Add the whole eggs and the peas to the lentil mixture and stir gently.  Cover the pan and cook gently for 5 mins.  By this time the peas will be cooked and the spicy sauce thickened with the softened lentils.

Remove the eggs and cut them in half.  Divide the spicy veg mixture between 4 plates.  Sprinkle with lime zest and coriander and top each plate with 3 egg halves.

Serve immediately.