Rinse the lentils
Rinse until the water is mostly clear, then stir regularly as they soften to stop them catching on the pan.
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One-Pan Lentil & Spinach Dal with Poached Eggs
Creamy red lentils, spinach and gently poached eggs make this an affordable, nourishing one-pan breakfast or brunch.
Total time40 min
Calories510 kcal
Protein30g
Serves4
Step by step
Method
- 01
Heat the ghee or oil in a large pan over medium heat. Add the onion and garlic and cook for 2–3 minutes.
- 02
Add the rinsed lentils and tomato paste. Stir and cook for one minute, then add the curry powder and stock.
- 03
Cook for 20–25 minutes, stirring often, until the lentils are creamy and soft. Add more stock or water if needed.
- 04
Stir in the coconut milk and spinach. Adjust the seasoning, then crack the eggs into the gently simmering dal.
- 05
Cover and cook over low heat for 6–7 minutes, or until the eggs are cooked to your liking. Finish with herbs and serve.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Poach gently
Keep the dal at a low simmer after adding the eggs so the whites set without toughening.
Adjust before serving
Lentils continue to thicken, so add a little extra stock or water just before serving if needed.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
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Cast Iron Skillet
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Large Chopping Board
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