Spiced red lentil and spinach bowl with poached egg
A warm, gently spiced lentil dhal with wilted spinach and a runny egg on top. Filling and full of flavour.
- Time35 min
- LevelEasy
- Costabout £0.75 a head
Ingredients
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Method
- 1
Rinse the lentils in a sieve under cold water until it runs mostly clear.
- 2
Heat the oil in a large pan. Cook the onion for 5 minutes until soft. Add the garlic, ginger and spices and stir for 1 minute until it smells warm and toasty.
6 min - 3
Add the lentils, tomatoes and water. Bring to the boil, then simmer for 20 minutes, stirring now and then, until thick and soft.
20 min - 4
Stir in the spinach and let it wilt for 2 minutes. Add lemon juice to taste.
- 5
Poach the eggs in barely simmering water for 3 minutes.
3 min - 6
Ladle the dhal into bowls, top each with an egg and scatter over the 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.