Spiced Lentil and Egg Supper

Serves 4

7 pp per serving

Ingredients

150g dried brown basmati rice

50g dried split red lentils, rinsed

1 veg stock cube crumbed

1 tsp turmeric

Good pinch chilli flakes (depending on how spicy you like it)

Low fat oil spray

1 large onion, finely chopped

Punnet of chestnut mushroom, diced

3 cloves garlic, crushed

150g frozen peas

A squeeze of lemon juice

4 eggs

Seasoning

Method

1. Put the rice and lentils in a saucepan, add the stock cube and half the turmeric. Cover with boiling water, bring to the boil, simmer and cook for 20-25 minutes until the rice is tender. 

2. Heat a non stick pan, spray with oil spray and add the onion, chilli flakes and garlic until soft and then add the remaining turmeric and mushrooms and cook for a further 5 minutes, stirring until all veg are soft. Then add the peas and heat through.

3. Meanwhile cook the eggs by either boiling or poaching. The yolk is supposed to be soft, but cook to your liking. 

4. Drain the rice and lentil and stir into the cooked veg. Check the seasoning and add a squeeze of lemon juice to taste. Serve in bowls, topped with a soft egg.