Ingredients

1 ½ tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, crushed
5cm ginger, grated
2 red chillies, deseeded and finely chopped
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
250g dried red lentils (prepared according to the pack instructions)
1 litre vegetable stock, made with 1 stock cube
250g sweet potato, peeled and cut into 2cm chunks
2 tbsp Co-op mixed seeds
4 Co-op British free range eggs

Method

1. Heat ½ tbsp of the oil in a large pan, then fry the onion, garlic, ginger and half the chilli on a medium heat for 4-5 mins, until the onion is soft
2. Add the spices, then fry for another minute, until fragrant
3. Stir in the lentils, cook for 1 more minute, then pour in the stock
4. Bring to a boil, add the sweet potato and simmer for 20-25 mins, until the lentils are cooked and the sweet potato is soft
5. Meanwhile, heat the remaining oil in a small frying pan
6. Toast the seeds, along with the rest of the chilli, for 1-2 mins, until golden, then remove with a slotted spoon
7. Fry the eggs to your liking
8. Spoon the dahl into serving bowls, then top each bowl with an egg and a sprinkling of the toasted chilli seeds