Lentil dhal with soft boiled eggs
- 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
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.