Quick Red Lentil Dhal with Fried Egg, Avocado & Herbs


This speedy supper is ready to eat in half an hour!

  • 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
  • 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.
Try 3 Issues for only £6!