Spiced lentils with poached egg

Instructions

1 Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Cook onion and carrot, stirring occasionally, for 5 minutes or until softened. Add garlic, paprika, cumin and chilli flakes and cook, stirring, for 1 minute or until fragrant. Add tomatoes and cook, stirring, for a further 2 minutes.

2 Add lentils and 2¾ cups of water and bring to the boil. Reduce heat to low and simmer for 20 minutes or until lentils are tender but still have texture, and mixture is thick, adding a little extra water if necessary.

3 Stir in spinach and season with freshly ground black pepper. Divide lentils among serving bowls, top each with a poached or soft-boiled egg, and serve scattered with coriander.