
Devices & Accessories
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
Prep. 10min
Total 45min
4 portions
Ingredients
-
fresh parsley leaves10 g
-
olive oil50 g
-
shallots80 g
-
leeks (white part only), cut in pieces150 g
-
tinned chopped tomatoes400 g
-
water550 g
-
dried Puy lentils200 g
-
vegetable stock paste homemade1 heaped Tbsp
-
ground black pepper1 pinch
-
fresh spinach leaves150 g
-
large eggs4
-
goat's cheese, soft100 g
-
Greek yoghurt70 g
Nutrition per 1 portion
Calories
496 kcal /
2076 kJ
Protein
29 g
Fat
28 g
Carbohydrates
27 g
Fiber
11 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Creamy White Beans and Leeks
20min
Polenta with Ratatouille
1 h 20min
Stuffed Portobello Mushrooms
45min
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
1 h 15min
Mediterranean Pearl Barley Risotto
1 h
Lentil Moussaka
2 h 20min
Kale, Potato, Celeriac and Stilton Pie
2 h
Mexican Quinoa Stuffed Aubergine
1 h
Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
1 h
Kale Meat(less) Balls
30min
Aubergine, Courgette and Red Lentil Gratin
1 h 10min
Marinaded Tofu with a Tomato and Aubergine Sauce
50min