Appareils et accessoires
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
Prép. 10min
Total 45min
4 portions
Ingrédients
-
fresh parsley leaves10 g
-
olive oil50 g
-
shallots80 g
-
leeks (white part only), cut in pieces150 g
-
tinned chopped tomatoes400 g
-
water550 g
-
dried Puy lentils200 g
-
1 vegetable stock cube (for 0.5 l), crumbledvegetable stock paste homemade1 heaped Tbsp
-
ground black pepper1 pinch
-
fresh spinach leaves150 g
-
large eggs4
-
goat's cheese, soft100 g
-
Greek yoghurt70 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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