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Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
4.1 45 évaluations
Préparation 10min
Total 45min
4 portions
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Ingrédients

  • fresh parsley leaves
    10 g
  • olive oil
    50 g
  • shallots
    80 g
  • leeks (white part only), cut in pieces
    150 g
  • tinned chopped tomatoes
    400 g
  • water
    550 g
  • dried Puy lentils
    200 g
  • vegetable stock paste homemade
    1 heaped Tbsp
    1 vegetable stock cube (for 0.5 l), crumbled
  • ground black pepper
    1 pinch
  • fresh spinach leaves
    150 g
  • large eggs
    4
  • goat's cheese, soft
    100 g
  • Greek yoghurt
    70 g

Niveau

facile

Infos nut. par 1 portion

Protides 29 g
Calories 2076 kJ / 496 kcal
Lipides 28 g
Fibre 11 g
Glucides 27 g

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Également présenté dans

Flexitarian Favourites 12 Recettes
Royaume-Uni et Irlande
persian vegetarian 10 Recettes
Royaume-Uni et Irlande

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