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🍽️ Roasted tomatoes on beluga lentils with poached egg

610 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 0.5 tbsp peppercorns
• 50 g hazelnuts
• 2 tbsp pine nuts (15 g each)
• 1 tbsp butter (15 g each)
• 7 tbsp olive oil
• 1 tbsp sesame seeds (15 g each)
• 1 tbsp spelt flour Type 630 (15 g each)
• salt
• 700 g Roma tomatoes
• 4 garlic cloves
• 2 sprigs rosemary
• pepper
• 3 onions
• 200 g beluga lentils
• 500 ml vegetable broth
• 2 tbsp white wine vinegar
• 4 eggs
• 1 handful herbs (e.g. parsley and coriander)

Instructions

1. 1. Toast coriander and cumin seeds as well as peppercorns in a non-stick pan without oil over medium heat for 3 minutes.
2. 2. Remove the spices from the pan and coarsely grind them in a mortar.
3. 3. Coarsely chop the hazelnuts and pine nuts.
4. 4. Heat butter with one tablespoon of olive oil in the same pan.
5. 5. Roast the hazelnuts, pine nuts and sesame seeds in it over medium heat for 3 minutes until golden brown.
6. 6. Add the flour and the ground spices and roast everything for a further 3 minutes, stirring constantly.
7. 7. Season the crumble with a little salt and set aside.
8. 8. Remove the stem ends from the tomatoes and wash them.
9. 9. Peel the garlic and halve the cloves lengthwise.
10. 10. Wash the rosemary and pluck the needles from the sprigs.
11. 11. Place the tomatoes, garlic and rosemary in a baking dish.
12. 12. Add the remaining olive oil, salt and pepper and mix everything well.
13. 13. Preheat the oven to 180 degrees Celsius top/bottom heat (or 160 degrees Celsius fan/Gas mark 2-3).
14. 14. Bake the tomatoes in the preheated oven for approx. 25 minutes.
15. 15. Peel the onions and slice them into rings.
16. 16. Rinse the beluga lentils under cold water.
17. 17. Place the onion rings and the lentils in a pot.
18. 18. Pour in the broth and bring everything to a boil.
19. 19. Let the lentils simmer for approx. 25 minutes.
20. 20. Remove the pot from the heat, but leave the lentils in the liquid.
21. 21. Bring 1 liter of water with vinegar to a boil in a pot.
22. 22. Crack each egg individually into a small cup.
23. 23. Stir a whirlpool into the boiling water with a whisk.
24. 24. Carefully slide the eggs one by one into the water.
25. 25. Poach the eggs over low heat for 3 to 5 minutes.
26. 26. Remove the eggs with a slotted spoon and let them drain.
27. 27. Remove the tomatoes from the oven.
28. 28. Plate the tomatoes, lentils and poached eggs.
29. 29. Wash the herbs and chop them.
30. 30. Sprinkle the dish with the spice crumble.
31. 31. Garnish with the chopped herbs.

Nutrition per serving

• kcal: 610
• Protein: 26 g · Fett/Fat: 41 g · Carbs: 34 g