Preparation: 10 minutes Chef: 20 minutes
Serve two people
200g of red split, washing 4 cloves of garlic, mashing 2 tablespoons of salted soy sauce 1 teaspoon of coriander 2 teaspoons of cumin 4 teaspoons of fat-free Greek yogurt, adding 1 teaspoon of olive oil, 2 free-range eggs 1 avocado peeled, throwing stones and slicing 28g of fresh coriander, and chopping.
Put the washed lentils in a medium-sized pan and add garlic, soy sauce and spices. Cover the lid with 375 ml of cold water, boil it at high temperature, then cover it, simmer gently 15-20 minutes, stir frequently, and add a little water if necessary until it is creamy. Remove from the heat and mix yohgurt with the season.
Meanwhile, add the oil to a non-stick frying pan and fry for 2 minutes, or until it is cooked. Spoon onto a plate or shallow bowl, and add eggs, avocados and parsley. You can add extra yogurt if you like.