Vegan Shakshuka with Lentils and Apricots

Ingredients

• 50 g spinach
• 500 g kale
• 120 g frozen peas
• Salt
• 150 g brown lentils (canned; drained weight)
• 3 spring onions
• 2 Avocados
• 3 tbsp olive oil
• Pepper
• 1 tsp chili flakes
• 100 ml Vegetable broth
• 1 tbsp sesame seeds (15 g)
• 100 g soy yogurt
• 4 dried apricots

Instructions

1. 1.

   Rinse, wash and dry the spinach. Wash the kale, remove thick stems and cut into smaller pieces. Cook kale and peas in boiling salted water for 2–3 minutes. Drain the lentils.

2. 2.

   Clean and slice the spring onions into rings. Halve the avocados, remove pits, scoop out flesh and slice into rounds.

3. 3.

   Heat olive oil in a pan. Sauté the spring onions for 2–3 minutes over medium heat. Add spinach and let it wilt. Add kale, peas, and lentils; season with salt, pepper, and half the chili flakes. Pour in broth, cover, and simmer for another 4–5 minutes.

4. 4.

   Sprinkle sesame seeds on top and dollop soy yogurt in four small mounds over the vegetables. Place one apricot in each center to resemble a sunny egg. For serving, arrange avocado slices over the dish and sprinkle with remaining chili flakes.