|Preparation Time||20 minutes|
|Cooking Time||30 minutes|
|A small Knob of butter||1 cup vegetable stock|
|1 large onion, chopped||2 cloves|
|400g lentils, tinned or soaked overnight||3 All-Spice berries|
|2 carrots, grated||A pinch Dried mixed herb|
|3-4 courgettes, finely chopped||Handful of Dried apricots, chopped|
|2 beef tomatoes, seeds removed and chopped||1/4 cup apricot chutney|
|2-3 cloves garlic, crushed||4 tsp Parsley, chopped|
|1tsp ground ginger||Handful Sultanas|
|A big pinch of Garam Masala||25ml full-cream milk|
|½ tsp Turmeric||3 large Free-range eggs|
|A pinch Ground Cumin and Coriander||4 ½ tbsp water|
- If using dry lentils, soak the lentils overnight. Drain the soaking liquid and cover with water. Boil until the lentils are soft (approx. 1 hour). Drain and set aside.
- Preheat oven to 180’C
- Heat the butter into a pan, add the onion, cloves, garam masala, turmeric, cumin, coriander, and allspice. Allow to sweat and sweeten. Remove the cloves and allspice from the pan and set aside.
- Add the lentils, carrots, courgettes to the onions. Add the stock and allow to cook for 5-8 minutes to soften the ingredients.
- Add all the other ingredients (except the milk and eggs) and allow to cook for a further 5 minutes.
- Mix well, then spoon into an ovenproof dish. The mixture should be 3-4cm deep.
- Using the back of a wooden spoon, spread the mixture evenly in the bottom of the dish.
- Whisk the eggs and milk together and pour over the mixture. Bake until the egg custard sets. (A good way to make sure it’s cooked is to do the ‘wobble test’.)
- Cook until it’s cooked through and nicely golden brown.
- Serve hot or cold with lots of chutney and a green salad or be traditional and serve it hot.