|1 tbsp||olive oil|
|1||onion — finely diced|
|1 tsp||fresh garlic — crushed|
|1 tsp||fresh ginger — finely grated|
|1 tbsp||curry powder|
|1/2 tsp||ground turmeric|
|1/2 tsp||ground cumin|
|1/2 tsp||ground coriander|
|2 tins||brown lentils — drained and rinsed|
|1/3 cup||vegetable stock|
|1/2 cup||flaked almonds|
|1/4 cup||chutney — or to taste|
|salt — season to taste|
|3 - 4||bay leaves|
Add the olive oil and butter to a pan, once melted add the onions and fry until they are soft and just start to brown.
Add the garlic and ginger, stir to combine and then add the curry powder, ground turmeric, ground cumin and ground coriander. Allow the spices to cook for 1 minute or until just fragrant.
Add the lentils followed by the vegetable stock and allow to simmer gently for a few minutes.
Add the flaked almonds, raisins, chutney and the squeeze of a fresh lemon.
Season with salt and then place in an oven-safe dish.
Place the eggs in a bowl, season with salt and lightly whisk.
Pour the eggs over the prepared lentil mixture. Break the butter into small knobs and disperse on top of the egg mixture.
Top with bay leaves and then bake in an oven preheated to 180°C for 20 minutes or until the eggs are lightly golden and cooked through.
Serve with fresh sambals and savoury rice.