Braised Eggs in Levantine Lamb and Lentil Stew

with Tahini

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low-carb
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low-carb
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Instructions

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1 Prep

Drain and rinse the lentils. Peel and finely chop the onion and garlic. Roughly chop the almonds. Halve the cherry tomatoes

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2 Sauté

Heat a large pan with a very generous drizzle of olive oil over a medium heat. Add the onion and fry with a pinch of salt for 5-6 min until softened. 

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3 Add lamb

Once softened add the lamb mince and fry for 5 min further until browned and crispy. Add the garlic, cumin, harissa (spicy!), almonds and cherry tomatoes and fry for 1 min. 

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4 Simmer

Add the lentils, stock cube, measured water, Worcestershire sauce, dried marjoram, honey and tomato paste. Cover with a lid and simmer for 5-10 min. 

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5 Prep tahini

Meanwhile, juice the lemon. In a bowl, whisk together the tahini, 1/1.5/2 Tbsp of the lemon juice, mayonnaise and a pinch of salt. Wash and roughly chop the parsley

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6 Add eggs

After 5 min, using a spoon, make grooves in the lamb mix. Crack the eggs into the grooves. Cook, covered, for 4-5 min further or until the eggs are cooked to your liking.  Drizzle with the tahini mixture and garnish with the sumac and parsley

Tips for fussy eaters

Serve with crusty bread or pita!

Pro tip

Lentils are packed with fiber, folic acid, and potassium, making them excellent promoters of heart health.

The flavours of this Palestine-inspired dish are intense!

Cooking Time: 30 min

Cals 878 · Prot 60 · Carbs 55 · Fat 51

Dairy-Free

Ingredients

Number of people

Pan

Lean lamb mince 350 Grams
Canned lentils 265 Grams
Red onion 1 Piece
Garlic cloves 3 Piece
Whole almonds 40 Grams
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cumin powder 2 Grams
Harissa paste 20 Grams
Chicken stock cube 1 Piece
Water 200 ML
Worcestershire sauce 15 ML
Dried marjoram 2 Grams
Honey 15 Grams
Tomato paste 50 Grams
Eggs 2 Piece

Garnish

Lemon 1 Piece
Tahini 20 Grams
Mayonnaise 10 Grams
Fresh parsley 15 Grams
Sumac 2 Grams

The flavours of this Palestine-inspired dish are intense!

Cooking Time: 30 min

Cals 878 · Prot 60 · Carbs 55 · Fat 51

Dairy-Free

Instructions

photo

1 Prep

Drain and rinse the lentils. Peel and finely chop the onion and garlic. Roughly chop the almonds. Halve the cherry tomatoes

photo

2 Sauté

Heat a large pan with a very generous drizzle of olive oil over a medium heat. Add the onion and fry with a pinch of salt for 5-6 min until softened. 

photo

3 Add lamb

Once softened add the lamb mince and fry for 5 min further until browned and crispy. Add the garlic, cumin, harissa (spicy!), almonds and cherry tomatoes and fry for 1 min. 

photo

4 Simmer

Add the lentils, stock cube, measured water, Worcestershire sauce, dried marjoram, honey and tomato paste. Cover with a lid and simmer for 5-10 min. 

photo

5 Prep tahini

Meanwhile, juice the lemon. In a bowl, whisk together the tahini, 1/1.5/2 Tbsp of the lemon juice, mayonnaise and a pinch of salt. Wash and roughly chop the parsley

photo

6 Add eggs

After 5 min, using a spoon, make grooves in the lamb mix. Crack the eggs into the grooves. Cook, covered, for 4-5 min further or until the eggs are cooked to your liking.  Drizzle with the tahini mixture and garnish with the sumac and parsley

Tips for fussy eaters

Serve with crusty bread or pita!

Pro tip

Lentils are packed with fiber, folic acid, and potassium, making them excellent promoters of heart health.

Ingredients

Number of people

Pan

Lean lamb mince 350 Grams
Canned lentils 265 Grams
Red onion 1 Piece
Garlic cloves 3 Piece
Whole almonds 40 Grams
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cumin powder 2 Grams
Harissa paste 20 Grams
Chicken stock cube 1 Piece
Water 200 ML
Worcestershire sauce 15 ML
Dried marjoram 2 Grams
Honey 15 Grams
Tomato paste 50 Grams
Eggs 2 Piece

Garnish

Lemon 1 Piece
Tahini 20 Grams
Mayonnaise 10 Grams
Fresh parsley 15 Grams
Sumac 2 Grams
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