Quick Red Lentil Dhal with Fried Egg, Avocado & Herbs

10 minutes prep, 20 minutes cook

Serves 2

Ingredients

200g red split lentils, rinsed

4 cloves garlic, crushed

2 tbsps reduced salt light soy sauce

1 tsp ground coriander

2 tsps ground cumin

4 tbsps fat free Greek yogurt, plus extra to serve

1 tsp olive oil

2 medium free-range eggs

1 baby avocado, peeled, stoned and sliced

¼ x 28g pack fresh coriander, chopped

Method

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 yogurt 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.