Go Back
+ servings
These berbere lentils are healthy, filling and delicious. With a poached egg and Greek yoghurt on top they're a complete meal!
Print

Berbere Lentils with a Poached Egg

These berbere lentils are healthy, filling and delicious. With a poached egg and Greek yoghurt on top they're a complete meal!
Course Main Course
Cuisine African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 316kcal

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 teaspoon Dried Ginger
  • 3 tablespoon Berbere Spice Mix
  • 200 g Green Lentils
  • 500 ml Vegetable Stock
  • 250 ml Water
  • 120 ml Pasata
  • ½ Lemon juiced
  • Fresh Coriander to serve
  • 4 Eggs poached to your liking
  • Greek Yoghurt to serve

Instructions

  • Heat the oil over a medium heat in a large stock pot and add the onion. Cook the onion for 5 minutes then add the garlic and cook for another minute. 
  • Add the berbere spice mix and ginger and stir to coat the onions. Tip in the lentils, stock and water. Bring to a boil and cook for 25 minutes until the lentils are tender.
  • When the lentils are cooked pour in the pasata and lemon juice. Cook for 5 minutes then serve topped with fresh coriander, a poached egg and Greek yoghurt. 

Notes

Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!

Nutrition

Calories: 316kcal | Carbohydrates: 39g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 683mg | Potassium: 693mg | Fiber: 17g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 13.3mg | Calcium: 75mg | Iron: 5mg