Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• crushed
• 2 carrots
• finely chopped
• 2 celery stalks
• finely chopped
• 1 red pepper
• seeds removed
• finely chopped
• 1 tbsp hot curry powder
• 1 tbsp tomato purée
• 300g/10½oz beluga lentils
• rinsed and drained
• 600ml/1 pint vegetable stock
• 4 free-range eggs
• handful fresh coriander
• chopped
• salt and freshly ground black pepper
• pinch paprika
• 4 naan bread
• to serve
• cucumber raita
• to serve

Directions

• Heat the oil in a large frying pan with a lid over a medium heat.
• Add the onion
• garlic
• carrot
• celery and pepper and gently fry
• for 8-10 minutes
• until softened and starting to take on colour.
• Add the tomato purée and curry powder and cook for five minutes.
• Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes
• or until the lentils are soft.
• Make four 'wells' in the lentil mixture and crack an egg into each hole.
• Cover the pan with a lid for 4-5 minutes
• or until the eggs are cooked to your liking.
• Sprinkle with coriander and season
• to taste
• with salt and freshly ground black pepper.
• Add a pinch of paprika to the top of each egg.
• To serve
• carefully spoon a portion of the lentils with an egg onto each plate. Place a warmed naan bread alongside each plate and serve with cucumber raita.