Dhal poached eggs with leeks and crispy artichoke heart
This rich coconut milk and red lentil dhal is just the thing for cold spring days. It’s topped with salty and moreish fried artichoke hearts and lentils. The whole dish is finished with a perfect poached egg.
Ingredients
Metric
Imperial
Dhal
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g of red lentils
- 400ml of coconut milk
- 400ml of vegetable stock
Leeks and artichokes
- 2 leeks, sliced
- 200g of artichoke hearts, jarred or canned, drained and halved
- 1 tbsp of olive oil
Poached eggs
- 1 tbsp of white wine vinegar
- 4 large eggs
Garnish
- fresh parsley, chopped
Method
Sauté the onion and garlic in the olive oil until soft
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
Add the spices and lentils, then stir in the coconut milk and stock. Simmer for 20 minutes until thick
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g of red lentils
- 400ml of coconut milk
- 400ml of vegetable stock
In a separate pan, sauté the leeks and artichoke hearts in olive oil until golden and crispy
- 2 leeks, sliced
- 200g of artichoke hearts, jarred or canned, drained and halved
- 1 tbsp of olive oil
Bring a pan of water to a gentle simmer, add vinegar, and swirl the water. Crack in the eggs and poach for 3 minutes. Remove with a slotted spoon
- 1 tbsp of white wine vinegar
- 4 large eggs
Spoon the dhal into bowls, top with leeks, artichokes and a poached egg. Garnish with fresh parsley
- fresh parsley, chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
