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Spiced Tomato and Red Lentils
New
Very High Fibre
Veggie
Spicy
Spiced Tomato and Red Lentils

with Fried Egg and Garlicky Flatbread

30 min
Difficulty: 1/3
Moroccan

Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mirepoix (onion, carrot, celery) • Baby tomato • Grade A egg • Red lentils • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.

Allergens

Sulphites
Soy
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Triticale
Crustaceans
Gluten
Peanuts
Sesame
Tree nuts
Fish

Tags

30-min-or-less
Very High Fibre
Classic-plates
Veggie
Spicy
Taste-of-middle-east
Ingredients
Red Lentils

Red Lentils

0.5 cup

Harissa Spice Blend

Harissa Spice Blend

7 g

Mirepoix

Mirepoix

113 g

Roasted Pepper Pesto

Roasted Pepper Pesto

0.25 cup

Baby Tomatoes

Baby Tomatoes

113 g

Parsley

Parsley

7 g

Garlic Spread

Garlic Spread

2 tbsp

Flatbread

Flatbread

2 unit(s)

Egg

Egg

2 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Moroccan Spice Blend

Moroccan Spice Blend

8 g

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Oil

Oil

1 tsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.25 tsp

Butter

Butter

1 tbsp

Preparation
1
Start lentils

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • In a large oven-proof pan, heat half the garlic spread over medium. Swirl the pan to melt. 
  • Add mirepoix. Cook for 2-3 min, stirring occasionally, until tender. Season with salt and pepper. 
  • Meanwhile, using a strainer, rinse lentils until water runs clear.
  • To the pan, add lentils and 2 cups (4 cups) water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook for 10-12 min, stirring often, until lentils begin to soften and water evaporates. Season with salt.

2
Prep

  • Meanwhile, halve tomatoes. 
  • Roughly chop parsley. 
  • In a medium bowl, add parsley, tomatoes and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to combine. 
  • On a baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
  • Spread remaining garlic spread over flatbreads. Set aside. 

3
Finish lentils

  • To the pan with lentils, add Moroccan Spice Blend, Harissa Spice Blend, crushed tomatoes and red pepper pesto to the pan with lentils. Stir to combine. 
  • Reduce heat to low. Cook for 2-4 min, until slightly thickened. Season with salt and pepper. 

4
Cook eggs and bake flatbreads

  • Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
  • Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
  • Remove the pan from heat. 
  • Meanwhile, toast flatbreads in the top of the oven for 2-3 min, until softened.

5
Finish and serve

  • Tear flatbreads into quarters. 
  • Divide spiced lentils between bowls. 
  • Top with egg, then tomato-parsley mixture and feta. 
  • Serve with flatbread on the side. 

Nutrition per serving

850

kcal

Calories

39

g

Fat

12

g

Saturated Fat

100

g

Carbohydrate

14

g

Sugar

14

g

Dietary Fiber

32

g

Protein

220

mg

Cholesterol

2080

mg

Sodium

0.5

g

Trans Fat

1350

mg

Potassium

350

mg

Calcium

9

mg

Iron

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