Moroccan Lentils

Ingredients:

• 2-3 TBsp olive oil
• 4 garlic cloves crushed
• 1 zucchini grated
• 1 carrot grated
• 1 can diced tomatoes
• 1 can lentils rinsed and drained
• 3 teaspoons Moroccan spice
• 1 stock cube crushed
• 1/3 cup water
• salt and pepper to taste
• Bag washed baby spinach
• 6 eggs softy boiled (cooked for 6 mins for runny yolk)

Instructions:

1. Heat oil in large fry pan or wok.
2. On medium heat add garlic and cook until golden, about 4-6 minutes.
3. Add zucchini and carrot and stir to fry all until cooked.
4. Add diced tomatoes, lentils, spice, stock cube and water and bring to boil and then turn down to simmer, stirring along the way.
5. Once all mixed together add spinach and salt and pepper and stir well.
6. At this stage you can place a lid on the pan and pop it in a preheated oven (180C) while you boil the eggs.
7. You can also leave it on the stove top if you want the mixture to reduce.
8. Once eggs are boiled, crack and peel each one.
9. Alternatively you can fry the eggs, if you prefer.
10. Serve lentils in a bowls and place an egg on each bowl to serve.
11. This recipe can be doubled.
12. This can be made vegan by removing the eggs! It is also nice with crusty bread as alternative to the egg.