
Red Lentil Dahl with Cloud Eggs
Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes
Cost per recipe: Serves 4 for under R100
Ingredients:
- 15 ml (1 tbsp) olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 15 ml (1 tbsp) fresh ginger, finely grated
- 30 ml (2 tbsp) curry powder
- 375 ml (1½ cups) dried red lentils
- 410 g tin chopped tomatoes
- 500 ml (2 cups) milk
- 500 ml (2 cups) vegetable stock
- Juice of ½ lemon
- 2 handfuls baby spinach
- Salt and pepper
- 2 eggs, separated + 2 yolks
- Rice, to serve
Method:
- Heat the oil in a large saucepan over medium and sauté the onion for 5 minutes. Stir in the garlic, ginger and curry powder and cook for 1 minute until fragrant.
- Stir in the lentils, tomatoes, milk and stock. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until the lentils are soft. Stir occasionally.
- Add lemon juice and spinach and stir until just wilted. Season with salt and pepper.
- Meanwhile, preheat the oven to 230°C. Beat the egg whites with a pinch of salt for about 2 minutes until stiff peaks form. Divide the whites into 4 heaps on a baking paper lined tray. Make a deep indent in each heap. Bake for 5 minutes.
- Press the holes down if needed and place a yolk into each hole. Bake for a further 2 – 3 minutes for soft yolks or until cooked to your liking.
- Serve the cloud eggs on the dahl with rice.