EIWITRIJK RECEPT · FASE 2 · DINER

Lentil curry with poached egg

Phase 2 stew of red lentils and curry, finished with a protein-rich poached egg.

35 min totaal 2 porties 420 kcal p.p. 24 g protein

This lentil curry with poached egg is a comforting, mild stew that's ready in under half an hour. Red lentils cook soft quickly and together with coconut milk and curry paste form a creamy base, whilst a soft poached egg completes the plate and flows beautifully over the curry when cut. Fresh coriander provides a fresh finish.

For Phase 2, this is an ideal combination of plant-based and animal proteins: the lentils provide protein and fibre-rich slow carbohydrates, and the egg adds high-quality protein. That balance keeps your blood sugar stable and provides lasting satisfaction, exactly what you want within a protein diet where you eat varied but purposefully.

Lovely with a dollop of lean yoghurt for a fresh, cool note and a few roasted chickpeas for crunch. A wedge of lime alongside makes the flavours even more lively.

Zo maak je het

  1. Fry the onion and garlic in a pan and stir in the curry paste.
  2. Add the lentils, stock and coconut milk and cook for 18 minutes until the lentils are tender.
  3. Meanwhile, poach the eggs in gently simmering water with a splash of vinegar.
  4. Season the curry with pepper and salt.
  5. Ladle the curry into bowls and top each with a poached egg.
  6. Scatter with fresh coriander.

Bewaren

Keep the curry covered in the fridge for up to 3 days and poach the eggs fresh just before serving if you prefer. The lentil curry itself freezes really well too.

Variatietips

Try swapping the poached egg for a fried or soft-boiled one. With a handful of spinach or some pumpkin cubes through the curry, you get extra veg and colour.

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