Vegetable egg dhal recipe | Sainsbury`s Magazine

Ingredients

• 250g dried red lentils, rinsed
• 1 onion, very finely chopped
• 1 large carrot, about 150g, diced
• 50g root ginger, peeled and grated
• ½ tbsp ground turmeric
• 1 large courgette, about 225g, diced
• 4 large eggs, at room temperature
• 3 tbsp vegetable oil
• 1 red chilli, halved and finely chopped
• 3 garlic cloves, thinly sliced
• 1 tbsp cumin seeds
• 4 tbsp chopped coriander