Quick red lentil dhal with fried egg, avocado and herbs
Prep: 10 minutes
Cook: 20 minutes
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 yoghurt, plus extra to serve
1 tsp olive oil
2 free range eggs
1 baby avocado, peeled, stoned and sliced
¼ x 28g pack fresh coriander, chopped
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 yohgurt and season.
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.
Recipe and image courtesy of Waitrose.com