Red Lentil Dhal with Spinach and Eggs

Description §

This flavorful and nutritious dish combines red lentils, spinach, and eggs in a creamy coconut milk sauce. It’s perfect for a quick and easy weeknight meal.

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Ingredients §

• 2 tbsp olive oil
• 1 brown onion, finely diced
• 3 clove garlic, roughly chopped
• 1½ cup red lentils
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1.25L vegetable stock
• 200ml coconut milk
• 150g baby spinach
• 4 free range eggs
• Large handful picked coriander leaves, roughly chopped
• Low GI wraps, to serve

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Method §

1. Heat 2 tbsp of olive oil in a large frying pan over medium heat.
2. Add the onion, garlic, spinach leaves, and a good pinch of salt.
3. Cook, stirring often for 2-3 minutes, until the leaves are wilted.
4. Add the tomato paste and lentils, stirring to combine. Cook for another minute.
5. Pour in the vegetable stock and cook, stirring often, for 20-25 minutes, until the lentils are creamy and softened.
6. Stir in 2/3 of the coconut milk and the baby spinach, cooking until the spinach is just wilted. Adjust the seasoning to taste.
7. Crack the 4 eggs into the simmering dhal. Cover and cook on low heat for 6-7 minutes, until the eggs are cooked to your liking.