Dhal poached eggs with herby raita

Try this new take on dhal with poached eggs for a healthy, nutrient-rich meal. Served with a herby raita, it delivers four of your 5-a-day

2 tbsp rapeseed oil 2 onions (320g), halved and thinly sliced

2 tsp each cumin seeds and ground turmeric

1 tsp mustard seeds

2 tbsp garam masala

4 garlic cloves, sliced

1 red chilli, deseeded and sliced 175g red lentils 400g can chickpeas 2 tsp vegetable bouillon powder, mixed with 700ml boiling water 320g baby spinach

8 large eggs

FOR THE RAITA

150g natural bio yogurt 1 garlic clove thin slice of peeled ginger 20g coriander leaves, plus a few extra leaves to serve (optional) 10g mint leaves 1

Heat the oil in a large frying pan over a medium heat and fry the onions for 5 mins until they start to colour. Stir in the spices, garlic and chilli, and cook for a few more seconds until aromatic.

2

Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.

3

Remove half the dhal from the pan and leave to cool. Will keep chilled for up to three days. Break 4 eggs, spaced apart, into the lentils that are left in the pan, cover and cook over a medium heat for 8-10 mins.

4

Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.

5

Serve the eggs and dhal with half the raita and scatter over a few extra coriander leaves, if you like. The remaining raita will keep chilled for up to three days. Reheat the remaining dhal in a pan over a medium heat until bubbling. Add a drop of water if it looks dry, then cook the eggs in the hot dhal as described in step 3 and serve with the remaining raita.

PREP: 10 MINS COOK: 35 MINS SERVES 4