Thai Red Lentils With Fudgy Eggs & Sesame

Reheat the Thai Red Curry Lentils in a saucepan over a medium heat. Stirring occasionally.

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.