- 1 cup red lentils
- 1-litre chicken or vegetable stock
- 3 cloves minced
- 2 bay leaves
- 1 cinnamon stick
- 1 garlic clove
- 1 teaspoon green cardoon pod
- 1 bunch coriander root
- 1 onion diced
- 1 chilli minced
- 2 cm cube ginger minced
- 1 lemon rind
- 1 teaspoon grama masala powder
- 1 teaspoon cumin powder
- 1 bunch coriander chopped
- 1 flatbread
Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.
Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.
- Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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