Creamy Spiced Lentil Dahl With Baked Eggs

Prep & Cook

40 mins

Serves

Difficulty

Easy

Creamy Spiced Lentil Dahl With Baked Eggs

Ingredients

1½ Cups Brown Lentils (rinsed)

1 Med Onion (diced)

3 Cloves Garlic (minced)

1 Tbsp Fresh Ginger (grated)

1 Tbsp Olive Oil

2 Tsp Ground Cumin

2 Tsp Ground Turmeric

1 Tsp Garam Masala

½ Tsp Chilli Flakes

1 Can Diced Tomatoes (400g)

1 Can Coconut Milk (400ml)

2 Cups Vegetable Stock

2 Cups Baby Spinach

4 Large Eggs

Fresh Coriander (to garnish)

Naan Bread (to serve)

Nutrition per serving

Calories

420

Protein

Fat

Carbs

Sugars

Description

A warming Indian-inspired lentil dahl topped with perfectly baked eggs. Rich, creamy, and packed with protein, this one-pan dish is perfect for breakfast, lunch, or dinner. For the ideal simmer and bake, use Blu. Cookware's 32cm Fry Pan with Lid - large enough to cook the dahl and bake the eggs all in one go.

TIPS:

This dahl freezes well without the eggs - add fresh eggs when reheating. Serve with rice instead of naan if preferred.

Method

Heat olive oil in your 32cm Fry Pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and golden.

Add the minced garlic and grated ginger, stirring for 1 minute until fragrant. Stir through the cumin, turmeric, garam masala, and chilli flakes, coating everything evenly.

Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable stock. Stir well to combine and bring to a boil.

Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the dahl has thickened. Add more stock if it becomes too thick.

Stir through the baby spinach until wilted. Season with salt and pepper to taste. Make 4 small wells in the dahl using the back of a spoon. Crack an egg into each well.

Cover with the lid and cook on low heat for 5-7 minutes until the egg whites are set but the yolks are still slightly runny (or cook longer if you prefer firm yolks).

Remove from heat and garnish with fresh coriander. Serve immediately with warm naan bread for scooping.

Back to all Recipes