Spanish-style lentils with eggs

• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tsp olive oil

1 small onion peeled and finely chopped

1 clove garlic peeled and crushed

½ red pepper deseeded and diced

½ green pepper deseeded and diced

½ low-salt vegetable stock cube

1 tsp smoked paprika

410g (14oz) can green lentils drained

2 tbsp fresh parsley chopped

1 large beef tomato or 2 medium tomatoes

2 medium eggs

Directions

Heat the olive oil in a non-stick frying pan and add the onion, garlic and diced pepper. Fry for about 10 minutes until tender.

Crumble in the ½ stock cube and paprika and stir in the drained lentils. Add half the parsley and cook for a further two minutes.

Chop the tomato into 1cm/ ½in cubes. Add to the lentil mixture. Make two wells in the mixture and crack an egg into each well.

Cover the pan and cook for a few minutes, until the egg has cooked to your liking.

Scatter with the remaining parsley to serve.

Nutrition

• Calories: 392
• Total Fat: 10.2 g
• Saturated Fat: 2.2 g
• Sodium: 0.26 mg of salt
• Total Carbohydrate: 40.8 g of carbohydrate