Red lentil dhal with poached eggs
A mild, creamy red lentil dhal with a soft egg on top. Hearty brunch food for a cold morning.
- Time35 min
- LevelEasy
- Costabout £0.85 a head
Ingredients
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Method
- 1
Heat the oil in a saucepan and cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, cumin and turmeric. Stir for 1 minute.
- 3
Rinse the lentils and add them with the water. Bring to the boil, then simmer for 20 minutes, stirring now and then, until soft and thick.
20 min - 4
Add a splash more water if the dhal gets too thick. Stir in the lemon juice.
- 5
Poach the eggs: bring a wide pan of water to a gentle simmer and crack the eggs in. Cook for 3 minutes.
3 min - 6
Ladle the dhal into bowls, top with an egg each and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.