Hearty Red Lentil Curry With Eggs

Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings

Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk.

2 tbsp 1 1

4 cups

2

1 tbsp 2 tsp 1 tsp ½ tsp 3 cups 1 cup ¾ tsp ½ tsp 4 2 tbsp

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute. Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper. Divide among 4 lightly greased 1½-cup (375 ml) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro. The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks. Use any kind of

grilling steak.

¾ cup ¼ cup 1 tbsp 1 tsp 1 tsp ½ tsp

¼ tsp pinch 1 tbsp 1 1 1 350 g

1

½ cup 1 cup

In saucepan, cook rice according to package instructions. Meanwhile, in small bowl, stir together sour cream, cilantro and lime juice; set aside. In separate bowl, stir together chili powder, cumin, coriander, paprika, salt, pepper and cayenne pepper. In large nonstick skillet or wok, heat oil over medium-high heat; stir-fry onion, green pepper, garlic and half of the chili powder mixture until green pepper is almost tender-crisp, about 5 minutes. Toss beef with remaining chili powder mixture to coat. Add to skillet; stir-fry until browned, about 4 minutes. Stir in beans and salsa; cook until heated through. Divide rice among plates or bowls. Top with beef mixture and lettuce. Serve with sour cream mixture.

Hands-on time: Total time: Makes:

Tilapia has a mild, subtle flavour with wide appeal. For the most sustainable choice, opt for tilapia that’s farmed from North America, Ecuador or Indonesia. Sprinkle the crispy fillets with chopped fresh parsley just before serving, if desired. Instead of tilapia, use

trout or whitefish. Oven Fries: On lightly greased rimmed baking sheet, toss together potatoes, oil, salt and pepper. Roast in 425°F (220°C) oven, turning once, until potatoes are golden and tender, about 25 minutes.

Crispy Tilapia: While potatoes are roasting, in shallow dish, stir together cornmeal, chili powder and parsley. Sprinkle tilapia with salt and pepper; dredge in cornmeal mixture, turning to coat. In nonstick skillet, heat half of the oil over medium heat; cook half of the tilapia, turning once, until fish flakes easily when tested, about 8 minutes. Repeat with remaining oil and tilapia. Lemon- Herb Mayo: While tilapia is cooking, in small bowl, stir together mayonnaise, parsley, lemon juice and garlic. Serve with tilapia and oven fries. Set the first batch of cooked fish on a rack while you’re frying the second batch. This prevents the coating from becoming soggy.

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