I was browsing through some blogs whilst my husband was at his Cardiac Workout and saw the recipe for Iranian Lentils, Peppers and Egg by Zero Sugar Diet which I instantly knew would be a hit with hubby when he returned from the gym, as he is always ravenous.  Slightly unusual recipe as you sprinkle the seasonings on top of the mix rather than stirring in,  but I was excited to give it a go and I had all the ingredients, which is always a bonus.

INGREDIENTS:

About 50g split red lentils
½ red pepper, sliced
Handful of chopped coriander
1 clove garlic, finely sliced
1 organic free-range egg
Chilli flakes to taste
Sea salt and freshly ground black pepper
½ teaspoon turmeric

METHOD:

Add the lentils to a pan of boiling water and simmer until soft (approximately 20 minutes).
Once the lentils are cooked, drain them and allow to cool slightly. Mix the pepper, coriander, garlic and lentils together.

Heat a little olive oil in a fry pan and add the mixture to the pan, smoothing down to form a pancake. Sprinkle the turmeric, chilli flakes, salt and pepper over the top of the pancake.

Carefully break the egg onto the mix.   

Cook slowly over a low heat until the egg is cooked through as you like it. This should take about 10 minutes.

Serve with a drizzle of olive oil.

Iranian Lentils, Peppers and Egg

The aroma whilst cooking was really tantalising and my husband scored it 11/10 as it was SO tasty.  He even asked for more!   The bottom of the lentils were lovely and crispy and the mix of textures and flavours really worked well.

This quantity gives one serving.