Thai Red Lentils With Fudgy Eggs & Sesame

Start by making the Thai red lentils. Heat the oven to 180°C. Peel and dice the sweet potato into 2cm pieces, then put on a baking tray and drizzle with half the oil, salt and pepper. Pop into the oven for 20 mins.

Peel and finely chop the onion, then peel and chop the ginger and garlic. Remove the outer layers of the lemongrass, bash with the back of a knife and chop into two pieces.

Heat the remaining oil in a large pot over a medium heat and add the onion, garlic, ginger and lemongrass. Cook for 5-10 mins until soft and slightly golden. Add the cumin seeds and fry for 30 seconds, then add the curry paste and cook for 2-3 mins until fragrant.

Add the coconut milk and stock. Rinse the lentils, then add them too and stir well. Bring to a simmer and cook for 15 mins. Once the dal is cooked, add back in the cooked sweet potato and squeeze in the juice of the limes to taste. Optional: if batch cooking this recipe for the week, portion it out into Tupperware containers and pop in the fridge now.

Bring a pot of water to a boil. Add the eggs and reduce the heat so the water is simmering. Cook the eggs for 7 mins, then drain and run under cold water until cool enough to handle. Peel the eggs and cut them in half.

To serve, spoon the lentils into bowls. Top with egg, a drizzle of yoghurt, some torn Thai basil and a sprinkling of sesame seeds.