Spiced lentils with a fried egg and toast

Recipe by: Michelle Darmody

Enjoy this gently spiced, hearty dish with garlicky flavour with toast and salty fried egg to warm you up on a cold winter's day

Spiced lentils with a fried egg and toast

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

Ingredients

  • dash of rapeseed oil

  • 1 onion, finely chopped

  • 6 garlic cloves, finely chopped

  • 1 tsp cumin, toasted

  • 1 tsp mild curry powder

  • 1 tsp cayenne pepper

  • ½ tsp ground cinnamon

  • 200g puy lentils

  • 4 eggs

  • 1 tsp chilli flakes

  • coriander, roughly chopped

  • chives, roughly chopped

  • head of butter leaf lettuce, leaves pulled apart

  • 2 tbsp vinaigrette dressing

  • 4 slices of bread, toasted

Method

  1. Heat the oil in a saucepan and sauté the onion until it is translucent.

  2. Add the garlic, cumin, curry powder, cayenne pepper and cinnamon and stir over a medium heat.

  3. Add the lentils to the pot and cover with three cups of water. Cook for about 25 minutes until the water is adsorbed and the lentils are tender. Taste and season.

  4. Once the lentils have cooled slightly stir in the chopped herbs and chilli flakes. Taste and season.

  5. Fry the eggs in oil and season them well. Divide lentils between four plates, top each one with a fried egg and sprinkle with some more chilli flakes and black pepper.

  6. Toss the leaves in the dressing and toast your bread.

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