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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 1 bunch parsley
- 3 medium eggs
- 1 pinch grated nutmeg
- 7 ounces red lentils
- 2 cubes vegetable bouillon
- 3 1/2 ounces cauliflower cut into florets
- curry powder to taste
Method
- Blend the parsley with 4 tbsp water. Add the eggs and mix briefly. Grease a shallow dish, fill with the egg mixture and place in a hot water bath for about 45 mins until set.
- Meanwhile, bring 4 cups water to a boil, add the lentils and crumble in the stock cubes. Simmer for 10-15 mins. Add the cauliflower about 5 mins before the end of the cooking time. Season to taste and add curry powder. Cut the cooled egg into diamond shapes and briefly add to the soup to heat through. Serve hot.
