Eggs on Spiced Lentils with Peas

This one started as the sort of dinner you make when the fridge looks bare and you still want something warm and filling. Red lentils are the quiet hero here. They are one of the quickest pulses to cook because the split seeds break down as they simmer, which is why the pan thickens into something close to a stew without any cream or flour. Give them the full fifteen minutes with a lid on and an occasional stir, and you will notice the sauce loosening and tightening on its own.

The spices do most of the talking. Garam masala is a blend rather than a single ingredient, so brands vary a lot. Some lean sweet with cinnamon and clove, others go earthy with cumin and coriander seed. Toast it for the full minute with the tomato paste, as the recipe suggests, and the kitchen will smell wonderful before the stock even goes in. If your jar has been open a long time, give it a sniff first. Stale spice tastes flat no matter how long you cook it.

About the eggs: boiling them for six minutes gives you a yolk that is set at the edges but still soft in the middle, which suits this dish because the yolk runs into the lentils when you cut the halves. Cooling them under cold water straight after the pan comes off the heat makes them much easier to peel. Tap the shell all over, then start peeling from the wider end where the air pocket sits.

Frozen peas are a sensible choice here. They go into the pan already cut to size and hold their colour and sweetness, and they need only a few minutes to warm through. Broccoli or cauliflower can be used on their own, or both together as the recipe allows. Cauliflower breaks down a little more and makes the sauce creamier, while broccoli keeps more bite. Cut the florets small so they cook in the same time as the lentils.

Leftovers keep well for a couple of days in a sealed container in the fridge. The lentils will drink up more liquid overnight, so loosen the pan with a splash of water when you reheat it. Do not freeze it with the eggs in, since the yolks turn grainy. Keep the boiled eggs separately, or simply make fresh ones.

For serving, flatbread or a spoon of plain yoghurt goes well alongside, and a crisp green salad with a squeeze of lime cuts through the richness. If you want to round out the meal, a side of Lemony Green Beans with Cranberries and Hazelnuts brings a bright, crunchy contrast to the soft lentils and yolks. Another option is Garlicky Lime Roasted Broccoli Florets, which echoes the lime and makes good use of the same vegetable family.