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Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
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- 10 g fresh parsley leaves
- 50 g olive oil
- 80 g shallots
- 150 g leeks (white part only), cut in pieces
- 400 g tinned chopped tomatoes
- 550 g water
- 200 g dried Puy lentils
heaped Tbsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
- 1 pinch ground black pepper
- 150 g fresh spinach leaves
- 4 large eggs
- 100 g goat's cheese, soft
- 70 g Greek yoghurt
- per 1 portion
- 2076 kJ / 496 kcal
- 29 g
- 27 g
- 28 g
- 11 g