Mushroom & butternut dhal with poached eggs

Name: Mushroom & butternut dhal with poached eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 1 large onion, thinly sliced; 300 g chestnut mushrooms, sliced; ½ small butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks; 4 tsp Cooks’ Ingredients Keralan Curry Paste (approx. 3–4 tsp); 6 Waitrose Classic Vine Tomatoes, deseeded and chopped; 125 g red split lentils, washed; 4 Waitrose British Blacktail medium Free Range Eggs; 28 g fresh coriander, leaves chopped

Flavoursome vine-ripened tomatoes perfectly complement the spices in this dish.

3.5 out of 5 stars(3) Rate this recipe

Low fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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1 tbsp sunflower oil
1 large onion, thinly sliced
300g chestnut mushrooms, sliced
½ small butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks
4 tsp Cooks’ Ingredients Keralan Curry Paste (approx. 3–4 tsp)
6 Waitrose Classic Vine Tomatoes, deseeded and chopped
125g red split lentils, washed
4 Waitrose British Blacktail medium Free Range Eggs
28g fresh coriander, leaves chopped

Heat the oil in a wide, shallow saucepan or sauté pan. Add the onion and mushrooms and cook for 5–6 minutes until nicely browned.
Add the squash, curry paste, tomatoes, lentils and 300ml water. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
Crack each egg onto the surface of the curry, replace the lid and cook over a low heat for 3–5 minutes until just set. Scatter with chopped coriander to serve.