GREEN LENTIL SPINACH DAAL WITH POACHED EGG AND CRISPY ONIONS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a kettle of water to the boil.

Step 2

Meanwhile melt the coconut oil in a saucepan over a medium heat. Spoon in the garlic-ginger paste. Cook, stirring for 30 seconds, then sprinkle in the curry powder. Cook for 30 seconds more. Tip in the tin of green lentils, along with its water. Stir, season with a big pinch of salt and pepper, then leave the quick-cook daal to bubble away.

Step 3

Pour the boiling water into a saucepan over a medium heat. Once re-boiled, carefully crack your egg into the hot water, reducing the heat until the water is just burping! Cook the egg for 3 minutes for a runny yolk, then carefully lift it out with a slotted spoon and drain on paper towels.

Step 4

While the egg is poaching, drop the spinach into the daal. Once the spinach is wilted, dish up the daal into a bowl.

Step 5

Place the poached egg on top of the daal, drizzle over some hot sauce and scatter over the crispy onions to serve.