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Spinach Lentil Dhal With Eggs

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Preparation time: 30 min
Serves 4 people
3.77 Average Rating

This hearty, nutritious dish brings together the rich flavours of Indian spices, protein-packed lentils, and the wholesome goodness of eggs. 

Tender lentils are simmered with aromatic garlic, curry leaves, and onion, perfectly balanced with the earthy tones of spinach. The dish is then topped with soft-boiled eggs, adding a creamy texture and extra protein boost. Perfect for a warming weeknight meal or a healthy lunch, this dhal is full of flavour and will keep you feeling satisfied.

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Ingredients

  • 1 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 8 curry leaves (optional)
  • 2 Tbsp tomato paste
  • 2 Tbsp Indian curry powder
  • 1½ cups dried red lentils, rinsed
  • 4 cups vegetable stock
  • 120g baby spinach leaves
  • 270ml can coconut milk
  • 4-6 eggs
  • 1 cup coriander leaves
  • Warm naan or roti, to serve

Method

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  1. Heat oil in a large, frying pan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until soft. Add curry leaves, and cook for 1 minute. Add the tomato paste and curry powder. Cook, stirring for 1-2 minutes until aromatic.
  2. Stir in the lentils. Add the stock. Bring to a simmer. Cook, uncovered, stirring often, for 20 minutes until the dhal is thick and the lentils are soft. Season with salt and pepper.
  3. Stir through spinach and ¾ cup (180ml) of the coconut milk.
  4. Break the eggs on top of dhal. Cover, cook over medium-low heat for 6-8 minutes until the whites are set and yolks soft. Drizzle over the remaining coconut milk. Scatter over the coriander, and serve with naan.

Notes

Dhal will thicken on standing, add water to thin if required. 

Nutrition Per Serve

  • 565g Serving size
  • 2150kJ 514kcal Energy
  • 29g Protein
  • 23g Total fat
  • 11g Saturated fat
  • 39g Carbs (total)
  • 7g Carbs (sugar)
  • 1150mg Sodium
  • 7g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.77

7 reviews

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