OnePlate is a global charity that supports sustainable food projects for children in need. It partners with restaurants and cafés to fund farms, gardens and orchards, at which children are taught to grow their own food, and develop other life skills. In 2020, OnePlate published the bestselling Brunch in Melbourne; now it has followed this with Brunch in London, which features more than 100 recipes from the capital’s best cooks – including these turmeric dhal poached eggs from the celebrated food writer Anna Jones.
Ingredients:
- 1 tbsp olive oil
- 1 thumb-sized piece of fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- small bunch of coriander, leaves picked, stalks finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric, or a small thumb-sized piece of fresh root, grated
- 300g split red lentils
- 1 litre boiling water from the kettle
- 200g spinach, washed
- juice of 1 lemon
- 4 eggs
- 1 green chilli, finely sliced
- sea salt and ground black pepper
- yoghurt, to serve
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
SUBSCRIBE & SAVE
Sign up for The Week's Free Newsletters
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Latest Videos FromThe Week
- Heat the oil in a large pan that has a lid. Add the ginger and garlic, then the coriander stalks, stirring frequently until the edges of the garlic pick up a little colour.
- Add the spices and cook for a minute or so to toast and release the oils. Add the lentils and stir to coat in the oil. Add the boiling water and a good pinch of salt, then stir well.
- Cook over a low heat for 20-30 minutes, or until the lentils are well cooked and the mixture has thickened. You want it to be thick enough to just about hold its shape when you make a little well for your eggs.
- Add the spinach and put the lid on for 2 minutes, or until the leaves have wilted, then stir well.
- When you are almost ready to eat, squeeze in the lemon juice and taste the lentils, adding a little more salt if you need to, and some pepper.
- Make 4 wells in the lentils, then crack an egg into each well and pop the lid back on until the egg whites are firm and the yolks are still runny – this should take about 5 minutes.
- To serve, scatter the eggs with the sliced chilli and coriander leaves, and serve yoghurt on the side for everyone to help themselves.
Taken from the Brunch in London Cookbook, published by OnePlate at £39.95. To buy from The Week Bookshop for £35.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
