Red Lentil Dahl with Cloud Eggs

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:

  1. 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.
  2. 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.
  3. Add lemon juice and spinach and stir until just wilted. Season with salt and pepper.
  4. 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.
  5. 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.
  6. Serve the cloud eggs on the dahl with rice.