Egg and lentil carry
(serves 3 people)
1 small green pepper, chopped
1 medium onion, roughly chopped
1 large carrot, thinly sliced
2 sticks celery, chopped
1 clove garlic, crushed
6 eggs
3 oz whole lentils (75 g)
2 tablespoons groundnut oil
1 rounded tablespoon flour
1 rounded teaspoon Madras curry powder
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