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