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Tomato Lentil Baked Eggs with Spinach and Coriander
A filling vegetarian breakfast pan with red lentils, tomatoes, spinach, gently set eggs, coriander, and lemon.
35 min430 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
430 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 430 kcal |
| Protein | 29g |
| Carbohydrate | 48.4g |
| of which sugars | 8.7g |
| Fat | 15.3g |
| of which saturates | 4.3g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the vegetables
Finely chop the onion, dice the red pepper, crush the garlic, rinse the red lentils in a sieve until the water runs mostly clear, roughly chop the coriander, and cut the lemon into wedges.
Timer: 10 min