Beetroot Dhal And Poached Egg

Name: Beetroot Dhal And Poached Egg
Ingredients: 1 small onion, thinly sliced; 1 tablespoon groundnut/walnut or olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 garlic clove, thinly sliced; 1 tablespoon oregano; 4 cherry tomatoes; 4 radishes, finely sliced; 75 grams red lentils, rinsed well; 1 beetroot, peeled and grated; 2 eggs; 2 tablespoons natural yoghurt; Dash cider vinegar; Piece mint/ or coriander

14 ingredients

4 steps

Ingredients

1 small onion, thinly sliced
1 tablespoon groundnut/walnut or olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 garlic clove, thinly sliced
1 tablespoon oregano
4 cherry tomatoes
4 radishes, finely sliced
75 grams red lentils, rinsed well
1 beetroot, peeled and grated
2 eggs
2 tablespoons natural yoghurt
Dash cider vinegar
Piece mint/ or coriander

Directions

1

Add the oil and chopped onion to a saucepan on medium heat, cooking for 5 minutes, or until golden. Mix in the spices and garlic, cooking for a further minute. Add the tomatoes, radishes, lentils and grated beetroot. Cover with 400ml water, and flavour with salt. Bring to the boil, then reduce the heat, and let simmer for 15 minutes, stirring until the mixture thickens and the lentils are softened. Keep an eye on the bottom of the pan, as the mixture can easily brown and coat the bottom.
2

Poach the two eggs by adding a dash of cider vinegar to a pan of simmering water. Swirl the water, and crack an egg into the centre, cooking for 3-5 minutes. Repeat with the other egg. Alternatively, crack the eggs into the pan of dhal while it simmers, covering with the lid, cooking them for 3-5 minutes.
3

Halve the dhal between two bowls, and top with the poached eggs. Season with pepper, and garnish with mint leaves, and a spoon of natural yoghurt. Serve with naan, chapatti or focaccia bread.
4

Recipe inspired by Waitrose Food magazine, September issue.