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Lentil & Boiled Egg Bredie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

41.0g

Energy (kJ)

2759kJ

Energy (kcal)

660kcal

Carbohydrate incl. fibre (g)

95.1g

Carbohydrate excl. fibre (g)

59.7g

Sugar (g)

6.7g

Fibre (g)

35.3g

Fat (g)

13.2g

Saturated fat (g)

3.4g

Unsaturated fat (g)

8.6g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

324mg

Sodium (mg)

436mg

Salt (g)

1.09g

Vitamin A (IU)

805IU

Vitamin C (mg)

49.6mg

Calcium (mg)

147mg

Iron (mg)

11.08mg

Potassium (mg)

1915mg

Total

163.9g

11036kJ

2640kcal

380.2g

238.8g

26.7g

141.4g

52.7g

13.6g

34.5g

23.9g

10.6g

0.1g

1295mg

1742mg

4.36g

3220IU

198.3mg

587mg

44.31mg

7659mg

  • 2 cups dried lentils
  • 6 eggs
  • 1 tbsp olive oil
  • 2 onions finely chopped
  • 1.5 tsp cumin
  • 1.5 tsp coriander
  • 1 chopped chilli
  • 1 tomato finely chopped
  • 4 medium potatoes peeled and cut into quarters
  • Knorr Cream of Tomato Soup
  • 4 tbsp water
  • ½ teaspoon salt, to taste 1/2 tsp salt to taste
  • 1 Soak the lentils overnight. Place the lentils in a pot covered with water and cook until the lentils are half cooked. Drain and set aside. In a separate pot boil the eggs.
  • 2 Fry the onions in the oil in a heavy-based pot until golden brown. Add the spices and chillies and sauté on low for 3 minutes. Stir in the tomato, lentils, potatoes and salt and let all this simmer until the potatoes are soft and the lentils are cooked. Check the mixture every 5 minutes, and add a splash of water if necessary.
  • 3 Once dish is cooked, dissolve the soup powder in the water and stir through your dish and allow to cook.
  • 4 Halve the boiled eggs, add them to the pot and serve as is, or with fluffy white rice if you like.