Braised Eggs in Levantine Lamb and Lentil Stew

Name: Braised Eggs in Levantine Lamb and Lentil Stew with Tahini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 400 Grams of Canned lentils; 1 Piece of Red onion; 3 Piece of Garlic cloves; 40 Grams of Whole almonds; 150 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Cumin powder; 20 Grams of Harissa paste; 1 Piece of Chicken stock cube; 200 ML of Water; 15 ML of Worcestershire sauce; 2 Grams of Dried oregano; 15 Grams of Honey; 50 Grams of Tomato paste; 2 Piece of Organic Eggs; 1 Piece of Lemon; 20 Grams of Tahini; 8 Grams of Mayonnaise; 15 Grams of Fresh parsley; 2 Grams of Sumac

with Tahini

The flavours of this Palestine-inspired dish are intense!

135 Reviews

Cals 867 · Prot 59 · Carbs 50 · Fat 46

Low Carb

30 min

Braised Eggs in Levantine Lamb and Lentil Stew with Tahini

The flavours of this Palestine-inspired dish are intense!

135 Reviews

Cals 867 · Prot 59 · Carbs 50 · Fat 46

Low Carb

Ingredients

Pan

Lean Lamb Mince

350 Grams

Canned lentils

400 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Whole almonds 1*2*

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 4*5*9*15*

1 Piece

Water

200 ML

Worcestershire sauce 6*11*

15 ML

Dried oregano

2 Grams

Honey

15 Grams

Tomato paste

50 Grams

Organic Eggs 5*

2 Piece

Garnish

Lemon

1 Piece

Tahini 3*

20 Grams

Mayonnaise 5*9*13*

8 Grams

Fresh parsley

15 Grams

Sumac

2 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten, *3 Sesame Seeds, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3717 / 867
Fats (g)	45.7
of which saturated (g)	16.6
Carbohydrates (g)	50
of which sugars (g)	16.3
Fibers (g)	17
Proteins (g)	58.5
Salt (g)	5.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

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

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.

3 Add lamb

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

4 Simmer

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

5 Prep tahini

Meanwhile, juice the lemon. In a bowl, whisk together the tahini, 1 Tbsp of the lemon juice, mayonnaise and a pinch of salt. Roughly chop the parsley.

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.

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