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Ingredients
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leeks - 2, sliced
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brown lentils - 500g
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fresh coriander - 2 tbsp, chopped
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coriander seeds - 3 tsp, crushed
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vegetable stock - 1 liter
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eggs - 4
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red wine vinegar - 1 tbsp
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fresh mint - 3 tbsp, chopped
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ground black pepper and salt
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fresh parsley - chopped, to garnish
Method
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Place the lentils in a deep
saucepan. Add the coriander seeds, fresh coriander, vinegar,
stock, leeks and mint. Bring to the boil, lower the heat and
simmer for 40 minutes until the lentils are cooked and have
absorbed all the liquid.
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Preheat the oven to180˚C.
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Season the lentils with pepper and
salt, mix well. Spread out in 5 lightly grease baking sheets.
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Make a hollow in the lentil
mixture in each dish. Break an egg into each hollow. Cover the
dishes with foil and bake for 20 minutes until the egg white are
set and the egg yolk are still soft.
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Sprinkle the plenty of parsley and
serve hot. Serves 5.
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