Black bean & barley cakes with poached eggs
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
Aubergine dhal with tomato & onion raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 large onionthinly sliced
- 3 garlic clovesthinly sliced
- 1 tbsp finely chopped ginger
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1 red chilliseeded and thinly sliced
- 1 tbsp vegetable bouillon powder
- 115g red lentils
- 1 large auberginecubed
- 400g can chickpeas(no need to drain)
For the raita
- 1 small red onionfinely chopped
- ⅓ of a 100g pack corianderchopped
- small handful fresh mintchopped, plus a few small leaves
- 2 tomatoeschopped
- 120g pot bio yogurt
Nutrition: per serving
- kcal597
- fat15glow
- saturates3g
- carbs74g
- sugars21g
- fibre22g
- protein32g
- salt0.5g
Method
step 1
Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
step 2
Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
step 3
Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
