SPICED LENTIL & CHICKPEAS WITH POACHED EGGS
This is a lovely light bite with a slight curry vibe. The combination of spiced chickpeas and lentils with a poached egg plonked on top works brilliantly. The dressing gives it a little edge of lime and Tabasco; you can really play around with the dressing here but an extra squeeze of lime before serving works a charm.
READY IN 40 MINUTES
SERVES 4
180g red lentils
2 tbsp olive oil
2 x 400g tins chickpeas, rinsed and drained
4 spring onions, chopped
2 tsp mild curry powder
handful of coriander, plus extra to serve
salt and pepper
FOR THE DRESSING
zest and juice of 1 lime
10 drops of Tabasco (or to taste)
pinch of caster sugar
3 tbsp extra-virgin olive oil
TO SERVE
4–8 eggs
1. Cook the lentils in boiling water for 30 minutes until soft, or according to the packet instructions.
2. Meanwhile heat the olive oil in a frying pan over a medium heat. Add the drained chickpeas and a pinch of salt and cook for a few minutes to warm through. Add the spring onions and continue to cook, keeping your eye on the chickpeas particularly so that they brown evenly all over. Transfer to a large bowl.
3. Mix half the lime zest and juice in a small bowl with the Tabasco, sugar and olive oil. Taste and tweak with more Tabasco, sugar or lime as required and then put to one side.
4. Meanwhile bring a large saucepan of water to a steady simmer, ready for poaching your eggs.
5. When the lentils are done drain thoroughly, and add to the chickpeas along with the curry powder and fresh coriander. Give everything a gentle mix to coat, then season well with salt and pepper. Pour the lime dressing over the chickpea mixture and stir to coat.
6. To poach your eggs, break them one by one into a ramekin (this will make it easier to slip them into the water). Make a swirl in the water using a spoon and quickly tip in the eggs one at a time. Simmer very gently for about 4 minutes until the egg whites are firm. Carefully remove with a slotted spoon and drain on kitchen paper.
7. Pile the lentils and chickpeas on to plates and top with a poached egg (or two). Finish with a little extra lime juice and a few drops of Tabasco. Scatter over some extra coriander before serving.
VIRGIN TIP
Bacon bits can add another dimension to this dish if you wish; simply fry a couple of rashers until really crispy, slice finely once cooled and add to the mix. I’ve also served it straight out of little gem lettuce leaves for bowls – works really well!