Smoky Harissa Lentils with Poached Eggs and Pickled Mustard Seeds Recipe - Great British Chefs

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp of butter
• 1 tbsp of harissa paste
• 1 tbsp of smoked paprika
• 200g of puy lentils
• 400ml of vegetable stock
• 2 tbsp of mustard seeds
• 100ml of white wine vinegar
• 1 tbsp of sugar
• 1 tbsp of white wine vinegar
• 4 Freshlay Farms Golden Yolker® eggs
• fresh coriander, chopped