Smoky lentil brunch plate

Serves 4
100g Puy lentils
2 tbsp extra-virgin olive oil
2 small onions, chopped
4 garlic cloves, chopped
1pinch of chilli flakes
400g tinned tomatoes
1pinch of sugar
1pinch of smoked paprika
Salt and black pepper
1 tbsp coriander, chopped
4 streaky bacon rashers, grilled until crispy
4 soft-poached eggs
1 avocado, sliced


  1. Cook the lentils in a pot of boiling water according to the package instructions, then drain and set aside.
  2. Meanwhile, heat the oil in a pan over a medium heat and cook the onion for 5-6 minutes until soft and translucent. Add the garlic and chilli flakes and cook for one minute.
  3. Add the tomatoes, sugar and smoked paprika and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 8-10 minutes. Taste and adjust the seasoning.
  4. Add the lentils to the tomato sauce and stir to combine, then remove from the heat.
  5. Divide the smoky lentils between serving plates. Sprinkle the lentils with chopped coriander and add a rasher, an egg and some avocado slices to each plate.

Nutritional information:

Per serving: 434kcals, 27.8g fat (7g saturated), 28.1g carbs, 5.4g sugars, 21g protein, 13.1g fibre, 0.476g sodium
This dish is perfect for breakfast, lunch or dinner!