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
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.
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