Red Lentils, Spinach & Eggs

📝 Ingredients

• 170 g red lentils
• 1 brown onion (about 150 g) + 1 garlic clove
• 1 tbsp olive oil
• 1 tsp ground cumin + 1 tsp turmeric
• 1 tin of chopped tomatoes (400 g)
• 1 vegetable stock cube + 450 ml hot water
• 250 g frozen whole-leaf spinach
• 4 eggs
• 100 g fromage frais, 0 % fat
• ½ lemon (zest for the quark, juice for the lentils)
• Salt, black pepper

🍴 Utensils

• Medium saucepan with lid
• Small saucepan
• Colander
• Bowl of cold water
• Fine grater
• Wooden spoon

📖 Steps

1. Rinse the red lentils in a sieve under cold water until the water runs almost clear: this removes the starch that causes foaming. Peel and finely chop the onion, and finely chop the garlic. Dissolve the stock cube in the hot water.
2. Heat the oil in the medium saucepan over a medium heat and soften the onion for 5 minutes, stirring, until translucent. Add the garlic, cumin and turmeric and stir for 1 minute, just long enough for the spices to become fragrant without burning.
3. Add the lentils, chopped tomatoes and stock. Bring to the boil, then lower to a gentle heat and simmer, covered, for 18 to 20 minutes, stirring from time to time so nothing sticks to the bottom.
4. Meanwhile, bring the small saucepan of water to the boil. Gently lower in the eggs straight from the fridge using a spoon and cook for exactly 6 minutes at a gentle boil for a runny yolk.
5. Immediately plunge the eggs into a bowl of very cold water for 5 minutes to stop the cooking, then peel them carefully, starting at the wider end, where the air pocket is.
6. Finely grate the zest of the half lemon over the quark, add a pinch of salt and a grind of pepper, mix and keep in the fridge. Then squeeze the juice of the half lemon and keep it for the lentils.
7. Add the frozen spinach to the lentils and cook for another 5 to 7 minutes over a medium heat, stirring, until thawed and piping hot. The lentils should be soft and creamy: loosen with a little water if too thick. Season with salt and pepper and add the lemon juice.
8. Divide between two shallow bowls, top each with two soft-boiled eggs cut in half and add a generous spoonful of lemony quark. Serve immediately, with a grind of pepper.