Rinse the lentils
Rinse until the water is mostly clear, then stir regularly as they soften to stop them catching on the pan.
Creamy red lentils, spinach and gently poached eggs make this an affordable, nourishing one-pan breakfast or brunch.

Step by step
Heat the ghee or oil in a large pan over medium heat. Add the onion and garlic and cook for 2–3 minutes.
Add the rinsed lentils and tomato paste. Stir and cook for one minute, then add the curry powder and stock.
Cook for 20–25 minutes, stirring often, until the lentils are creamy and soft. Add more stock or water if needed.
Stir in the coconut milk and spinach. Adjust the seasoning, then crack the eggs into the gently simmering dal.
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
Small changes that make this recipe easier to fit into real life.
Rinse until the water is mostly clear, then stir regularly as they soften to stop them catching on the pan.
Keep the dal at a low simmer after adding the eggs so the whites set without toughening.
Lentils continue to thicken, so add a little extra stock or water just before serving if needed.
Useful tools
Products selected because they make this recipe easier to prepare.
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