Anna Jones's turmeric dhal poached eggs
Warm dhal infused with turmeric spices forms the perfect bed for these silky poached eggs

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:
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 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.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Trump sends more migrants to El Salvador jail
Speed Read Another 17 Venezuelan alleged gang members have been deported to a notorious prison
By Peter Weber, The Week US Published
-
Markets notch worst quarter in years as new tariffs loom
Speed Read The S&P 500 is on track for its worst month since 2022 as investors brace for Trump's tariffs
By Peter Weber, The Week US Published
-
'What is this Hungarian model they so admire?'
Instant Opinion 'Opinion, comment and editorials of the day'
By Justin Klawans, The Week US Published
-
Following the Tea Horse Road in China
The Week Recommends This network of roads and trails served as vital trading routes
By The Week UK Published
-
Roast lamb shoulder with ginger and fresh turmeric recipe
The Week Recommends Succulent and tender and falls off the bone with ease
By The Week UK Published
-
Adolescence and the toxic online world: what's the solution?
Talking Point The hit Netflix show is a window into the manosphere, red pills and incels
By The Week Staff Published
-
Snow White: Disney's 'earnest effort to meet an impossible brief'
Talking Point Live-action remake of Disney classic is not the disaster it could have been – but where's the personality?
By The Week UK Published
-
Don McCullin picks his favourite books
The Week Recommends The photojournalist shares works by Daniel Defoe, Lesley Blanch and Roland Philipps
By The Week UK Published
-
6 breathtaking homes in capital cities
Feature Featuring a glass conservatory in Atlanta and a loft library in Boston
By The Week US Published
-
Playhouse Creatures: 'dream-like' play is 'lively, funny and sharp-witted'
Anna Chancellor offers a 'glinting performance' alongside a 'strong' supporting cast
By The Week UK Published
-
The CIA Book Club: 'entertaining and vivid' book explores a huge Cold War secret
The Week Recommends 'Gripping' narrative explores a covert smuggling operation across the Iron Curtain
By The Week UK Published