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Lentil & Boiled Egg Bredie

Lentil & Boiled Egg Bredie 
  • 4 People
  • 50 min.
  • easy 
This lentil and boiled egg bredie is a wholesome and warm twist on this South African classic. This dish has a real kick of flavour thanks to the delicate blend of cumin, chilli and Knorr’s Cream of Tomato Soup. Give it a try and discover your new favourite meal. 
Ingredients
  • 2 cups dried lentils
  • 6 eggs
  • 1 tbsp olive oil
  • 2 onions finely chopped
  • 1.5 tsp Robertsons cumin
  • 1.5 tsp Robertsons coriander
  • 1 chopped chilli
  • 1 tomato finely chopped
  • 4 medium potatoes peeled and cut into quarters
  • 500 ml (2 cups) water
  • Knorr Cream of tomato soup
  • 4 tbsp water
Cooking Method

  1. Soak the lentils overnight. Place the lentils in a pot covered with water and cook until the lentils are half cooked. Drain and set aside. In a separate pot boil the eggs.

  2. Fry the onions in the oil in a heavy-based pot until golden brown. Add the spices and chillies and sauté on low for 3 minutes. Stir in the tomato, lentils, potatoes and water and let all this simmer until the potatoes are soft and the lentils are cooked. Check the mixture every 5 minutes, and add a splash of water if necessary.

  3. Once dish is cooked, dissolve the soup powder in the water and stir through your dish and allow to cook.

  4. Halve the boiled eggs, add them to the pot and serve as is, or with fluffy white rice if you like.

  • Nut Free
  • Dairy Free
  • Gluten Free

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