Inspired by this recipe, meal times for beginners could hardly be easier. Just a few ingredients for a wholesome and tasty meal. You couldn’t ask for much more. If you’re in Malta, the taste is very similar to that of the filling in our pea cakes (pastizzi tal-pizelli) – what are you waiting for? Another link here, because I couldn’t resist this lovely post.
Back to our lentils – perhaps Summer isn’t the best time for this, but believe me it’s worth the heat from your oven if you can face it. If you need a better reason (other than the tasty result of this recipe) read about how good they are for you. The slow energy release will keep you full and happy for hours too.
You will need (to make about 4 portions):
6 spring onions, finely chopped
2 cloves¬†of garlic, finely chopped
500g orange lentils, I used the dried variety (no need to pre-soak)
2 tablespoons olive oil
2 teaspoons Garam¬†Masala
1 litre vegetable stock
Rinse the lentils under running water in a colander.
Heat up the oil and fry the spring onions and garlic until tender. Add the lentils and Garam¬†Masala and stir to blend. Add the stock. Let it come to the boil and cook for about 20-25 minutes until tender, stirring occasionally to prevent sticking to the bottom of the pan. If need be, add¬†more hot water a little at a time so that the lentil mixture doesn’t dry up too much.
You should have the consistency of a paste by the time the lentils have cooked sufficiently.
In the mean time heat your oven to about 180 C.
Divide the mixture into 4 individual-portion¬†ramekins and dig a small hollow¬†in the middle of each, then crack an egg carefully into it, trying to keep the yolk intact. Garnish with salt and pepper.
If you would like to keep some leftover lentil mixture for another time, let it cool to room temperature then store in the fridge (for use over the next few days) or freezer (to use within 3 months). All this before adding the egg of course.
Cook for about 15-20 minutes until the egg sets to your liking.