A fragrant mix of lentils, spinach, onions and spices with eggs cooked into it – the perfect brunch dish!

By Sophie Michell, our Wellbeing Chef.

INGREDIENTS

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
  • 1 tbsp. of neutral oil
  • 1 onion, sliced
  • 2 cloves garlic, finely crushed
  • 1 tsp cumin seeds
  • 1 chopped chilli
  • 1 tsp coriander ground
  • 1 tsp turmeric
  • 1 packet spinach
  • 4 eggs
  • a handful of fresh coriander

TO SERVE

  • Flatbreads

INSTRUCTIONS

  • Take a medium frying pan and heat up the oil, add the onion and garlic and cook for about 8 minutes until softened.
  • Then add the spices and lentils and cook for 5 more minutes, finally add the spinach and season well.
  • Cook until the spinach is wilted, then make 4 indentations or holes in the spinach/spice/onion/lentil mix.
  • Crack the eggs into these spaces and then continue cooking until the whites are set and the yolks are still runny.
  • I often pop under a hot grill for a few minutes to finish off.
  • Then sprinkle with coriander leaves and serve with hot flatbreads.