Prep: 10 mins

Cook: 35 mins

Easy Serves 2 with 2 breakfasts

Ingredients

• 1 tbsp rapeseed oil
• 2 onions (320g), halved and thinly sliced
• 2 tsp each cumin seeds and ground turmeric
• 1 tsp mustard seeds
• 2 tbsp garam masala
• 4 garlic cloves, sliced
• 1 red chilli, deseeded and sliced
• 175g red lentils
• 400g can chickpeas
• 2 tsp vegetable bouillon powder, mixed with
• 700ml boiling water
• 320g baby spinach
• 4 eggs

For the raita

• 75g natural bio yogurt
• 1 garlic clove
• 3 thin slices of peeled ginger
• 5g mint leaves

Method

• Heat the oil in a large frying pan over a medium heat and fry the onions for 5 mins until they start to colour. Stir in the spices, garlic and chilli, and cook for a few more seconds until aromatic.
• Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.
• Remove half the dhal from the pan and leave to cool. Will keep chilled for up to three days.
• Break 4 eggs spaced apart into the lentils that are left in the pan, cover and cook over a medium heat for 3-5 mins.
• Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.
• Serve the eggs and dhal with the raita.