Iranian Lentils, Peppers and Egg
I came up with this recipe after being inspired by the Persiana Book I have. In the book, eggs are used very often to finish a dish and add a little extra protein, rather than always eating meat.
It’s really simple to make, super tasty and very healthy, so I felt I should share the recipe with you
Ingredients (serves 1)
– handful red split lentils
– 1/2 red pepper diced
– handful chopped coriander
– 1 x free range organic egg
– chilli flakes
– salt and pepper
– 1 x clove garlic
– 1/2 tsp tumeric
Take your lentils and add to a pan of boiling water. Leave the pan over a low heat and cook until soft.
In the mean time, chop up your 1/2 pepper and corainder.
Once the lentils are cooked, take them off the heat, drain and cook slightly.
In a frying pan, add a little olive oil and heat. Mix your lentils, pepper and coriander together and add to the frying pan. Pat down to form a little ‘pancake.’
Add the tumeric, garlic, chilli, salt and pepper to the top of the ‘pancake’ and crack the egg over the top.
Place the pan on a low heat and cook until the egg is cooked through as desired. You can leave it a little runny if you like it that way!
It should take around 10 minutes to cook, then take it off the heat and place on a plate to serve. The bottom of the lentils should be lovely and crispy giving you excellent flavours and textures. Drizzle in olive oil and serve.