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Refried lentils with eggs & salsa
Refried lentils with eggs & salsa
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Total Time:
2 hours 5 minutes
Indulge in Georgina Hayden's nutritious and delicious brunch or dinner recipe.
Ingredients:
  • 2 cloves of garlic
  • ½ bunch of coriander
  • 1 jalapeño chilli
  • 300 g ripe vine tomatoes
  • ½ teaspoon crushed coriander seeds
  • 300 g brown lentils
  • 2 red peppers
  • 1 dried chipotle chilli
  • ½ teaspoon smoked paprika
  • 1 splash of red wine vinegar
  • 4 large free-range eggs
  • 2 avocados
  • 2 limes
Instructions:
  • Peel and finely chop the onions and garlic, pick the coriander leaves and finely chop the stalks, chop the jalapeño, and roughly chop the tomatoes. In a large non-stick saucepan over medium heat, heat a splash of oil. Add the onions, coriander stalks, and jalapeño. Sauté for 10 minutes until softened but not colored. Add coriander seeds, fry for a couple of minutes, then add the lentils. Pour in 800ml boiling water, season well, cover, and simmer for 40 minutes until lentils are cooked. Char the peppers on a gas flame or griddle until blackened. Peel, deseed, and slice them. Soak the chipotle chili in boiling water until softened, then chop. In another pan, heat oil, add garlic, all chilies, fry for 1 minute, add peppers, paprika, and tomatoes. Simmer for 10 minutes. Add vinegar and set aside. Stir in coriander leaves. Purée the lentils, fry in oil until crispy. Fry eggs in a pan. Slice avocados, dress with lime juice. Serve refried lentils with red pepper salsa, avocado, fried egg, and lime wedge.

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