Topped with a dollop of mango chutney, fresh coriander and a fried egg, tinned lentils are transformed into a filling and tasty meal. This is one of my favourite lunches when I’m working from home, or as a meal for just me and one of the kids.
Ingreadient
- olive oil, for frying
- 1 large garlic clove, finely sliced
- 5 spring onions, trimmed and finely sliced
- 1 large mild green chilli, seeds removed and finely sliced
- ½ lemon, juice and finely grated zest only
- ½ tsp garam masala
- 400g tin green lentils
- large handful (about 60g/2¼oz) baby spinach
- 10g/⅓oz fresh coriander, finely chopped
- 2 large eggs
- 2 heaped tbsp mango chutney, to serve
- sea salt and freshly ground black pepper
Direction
- Add a drizzle of oil to a frying pan over a medium–low heat. Add the garlic, then stir in most of the spring onions and chilli, reserving a little of each to garnish. Fry gently for about 2 minutes, stirring, until everything softens. Add the lemon zest and garam masala and fry for another 2 minutes until everything is fragrant.
- Drain away most of the liquid from the tin of lentils, keeping back a few tablespoons. Stir the lentils and the reserved liquid into the pan and season well with salt and pepper. Raise the heat a little and keep stirring, mashing down with your wooden spoon to smash up some of the lentils. Keep frying, stirring and smashing for 3 minutes.
- Tear the spinach into the lentils. Stir in most of the coriander and cook until the spinach is almost all wilted. Remove from the heat, then add the lemon juice, taste and season with more salt and pepper, if required. Set aside.
- Place a clean frying pan over a medium heat. Add a drizzle of oil to heat, then crack in the eggs and fry to your liking. Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney.
