Directions:
- Place onion, ginger and garlic in a food processor and process to form a paste.
- Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
- Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.8 Kcal (1201 kJ) | ||
| Calories from fat | 108.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 373.82mg | 125% | |
| Sodium | 152.53mg | 6% | |
| Potassium | 741.2mg | 16% | |
| Total Carbs | 23.34g | 8% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 9.06g | 36% | |
| Protein | 22.1g | 44% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 4.2mg | 23% | |
| Calcium | 109.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 105.55 Kcal (442 kJ) | ||
| Calories from fat | 40.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 19% | |
|---|---|---|---|
| Cholesterol | 137.57mg | 125% | |
| Sodium | 56.13mg | 6% | |
| Potassium | 272.77mg | 16% | |
| Total Carbs | 8.59g | 8% | |
| Sugars | 2.55g | 28% | |
| Dietary Fiber | 3.34g | 36% | |
| Protein | 8.13g | 44% | |
| Vitamin C | 13.3mg | 60% | |
| Iron | 1.5mg | 23% | |
| Calcium | 40.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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