Lentil dhal with poached eggs hero

Lentil dhal with soft boiled eggs

Crispy chickpeas add crunch to this spicy dish

, 23 September 2020

(42 votes)

Lentil dhal with soft boiled eggs
  • 35 Mins

  • Serves: 4

  • Price: 76p per serving

Nutritional Info
Each 506g serving contains
  • Energy

    1715KJ

    410KCAL

    21%
  • Fat

    11.6g

    low

    17%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.61g

    low

    10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 210g tin chickpeas, drained and rinsed
  • 1½tbsp rapeseed oil
  • ¼tsp crushed chilli
  • 1½tbsp medium curry powder
  • 100g shallots, sliced
  • 4 cloves garlic, sliced
  • 200g carrots, diced
  • 200g red lentils, rinsed
  • 400g tin chopped tomatoes
  • 1 reduced-salt veg stock cube, made up to 600ml
  • 80g baby spinach
  • Juice ½ lemon
  • 4 soft boiled eggs, halved
  • 10g flat-leaf parsley, roughly chopped
Method
  • Preheat the oven to 220C/200C/Gas 7. Line a baking tray with foil.

  • Toss the chickpeas in ½tbsp of the oil, the chilli and ½tbsp curry powder. Roast on the tray for 15-20 mins until crisp.

  • Meanwhile, cook the shallots in the rest of the oil in a large pan for 4-5 mins until starting to brown. Add the garlic and rest of the curry powder and cook for 1-2 mins until fragrant.

  • Stir in the carrots, lentils, tomatoes and veg stock, and bring to a simmer. Reduce the heat and cook, covered, for 25-30 mins, stirring regularly, until the lentils are tender.

  • Stir though the spinach and lemon juice. Season with black pepper.

  • Divide the dhal between 4 plates and top each with 2 halves of egg. Scatter over the chickpeas and parsley, to serve.