• 150g dried green lentils, rinsed
  • 600ml vegetable stock, made with 1 stock cube
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 250g chestnut mushrooms, thickly sliced
  • 1 tsp ground cumin
  • 2 red chillies, both deseeded, 1 finely diced, the other thinly sliced
  • 1 whole nutmeg, to grate
  • 200g kale, thick stalks removed and chopped
  • 4 medium eggs
  • 50g feta cheese, crumbled
  • 3 tbsp flat-leaf parsley, roughly chopped
  • 1 white baguette, to serve


  1. 1

    Place the lentils in a large saucepan. Cover with the stock and boil for 10 minutes. Lower the heat and cover, simmering gently, for 10-15 minutes until tender.

  2. 2

    Meanwhile, heat the oil over a medium heat in a large sauté pan. Add the onions and celery, lower the heat, and cook for 10 minutes until the onions have softened and just start to colour. Add the minced garlic and mushrooms and sauté for another 3 minutes. Add the cumin, diced red chilli and a few fresh gratings of nutmeg and cook for an additional 2-3 minutes. Add half the kale and, as it starts to shrink down, add the rest of the kale and cook for 8-10 minutes until wilted.

  3. 3

    Drain the lentils, add them to the kale mixture and stir through, seasoning lightly. Pat down the mixture and create 4 wells evenly spaced apart. Carefully crack an egg into each well. Cover the pan, then cook on low for 8-10 minutes, until the whites are set and the yolks are nice and runny.

  4. 4

    Once the eggs are cooked, remove from the heat and sprinkle over the feta, parsley and thinly sliced red chilli with some freshly cracked black pepper. Serve with lots of lovely crusty bread.

Nutritional Details

Each serving provides
  • Energy 2349kj 561kcal 28%
  • Fat 14.6g 21%
  • Saturates 4.7g 24%
  • Sugars 8.2g 9%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

73.1g carbohydrate 5.2g fibre 31.8g protein

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