Refried Lentils with Red Pepper Salsa and Fried Eggs
Serving: 3 Prep time: 15 minutes Cook time: 15 Minutes
Estimated nutrition per serving:
Calories 581.49 kcal
Total Fat 38.89 g
Carbs 42.23 g
Sugars 4.98 g
Protein 19.71 g
Sodium 90.45mg
Fiber 9.6g
Ingredients:
- 3/8 cup (92.5ml) extra virgin olive oil
- 1 onion finely chopped
- 0.25 bunch of coriander leaves and stalks chopped separately.
- 0.5 jalapeno finely chopped
- 1/4 tsp coriander seeds crushed
- 150g (3/4 cups) brown lentils
- 1 red pepper
- 1 garlic clove finely chopped
- 0.5 chipotle chili in adobo sauce finely chopped
- 1/4 tsp smoked paprika pimento
- 1 vine-ripened tomatoes chopped
- 1/2 tbsp red wine vinegar
- 3 eggs
- 1 avocado
- Juice of 0.5 of a lime, plus lime wedges for topping
Instructions:
Step 1:
Heat 1/4 cup (60ml) olive oil in a large saucepan over medium heat. Add onions, coriander stalks and jalapeno, and cook, stirring, for 8-10 minutes until softened but not colored. Stir in coriander seeds and cook for 1 minute or until fragrant. Add the lentils and cook for a further 2 minutes, stirring to coat. Stir in 800ml boiling water and return to the boil. Season well, then reduce heat to low and cover with a lid. Cook for 40 minutes or until lentils are cooked and beginning to break down. Remove from heat.
Step 2:
Meanwhile, to make red pepper salsa, place red peppers directly on a gas flame and cook, turning, for 10 minutes or until blackened all over. (Alternatively, grill on a chargrill pan.) Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes to sweat. Peel blistered skin and remove stalks and seeds, and discard. Cut flesh into thin strips and set aside.
Step 3:
Heat 2 tbs oil in a large frypan over medium heat. Add garlic and chipotle chili, and cook for 1 minute, then add paprika and red peppers. Cook for a further 2 minutes, then add tomatoes. Season well, then bring to a simmer and cook for 10 minutes or until a thick, rich tomato sauce. Remove from heat. Stir in vinegar and coriander leaves. Set aside.
Step 4:
Using a stick blender, roughly puree lentils. Add 1/4 cup (60ml) oil and return pan to medium heat. Cook, stirring occasionally, for 15 minutes or until the lentil mixture is dry.
Step 5:
Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. In batches, carefully break the eggs into pan and fry for 2 minutes or until cooked to your liking. Slice avocados and dress with juice of 1 lime.