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Quick red lentil dhal with fried egg, avocado & herbs
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200g red split lentils, rinsed
4 cloves garlic, crushed
2 tbsp reduced salt light soy sauce
1 tsp ground coriander
2 tsp ground cumin
4 tbsp fat free Greek yogurt, plus extra to serve
1 tsp olive oil
2 Waitrose British Blacktail Medium Free Range Eggs
1 baby avocado, peeled, stoned and sliced
¼ x 28g pack fresh coriander, chopped
1. Place the rinsed lentils into a medium saucepan with the garlic, soy sauce and spices. Cover with 375ml cold water and bring to a boil over a high heat, then cover and simmer gently for 15-20 minutes, stirring frequently and adding a little more water if needed, until creamy. Remove from the heat, mix in the yogurt and season.
2. Meanwhile, add the oil to a non-stick frying pan and fry the eggs for 2 minutes, or until cooked to your liking. Spoon the dhal onto a plate or shallow bowl, top with the eggs, avocado and coriander. Serve with extra yogurt if you wish.
Typical values per serving:
This recipe was first published in August 2017.