This recipe was on our summer menu and it always drew great comments. Combining cumin, coriander, lemon and mint with lentils and eggs, there’s a lovely mix of flavours. It’s a vegetarian dish that’s suitable for breakfast or lunch, or even a light evening meal. This recipe serves 4.

• 300gm puy or brown lentils
• 1 red onion, very finely diced
• 3 cloves garlic
• 2 tsp cumin powder
• 1 tsp coriander
• 2 lemons, zested
• 2 tomatoes – cut in quarters, deseeded and diced
• 1/4 cup chopped mint
• 1 tsp salt
• 1 tsp white pepper
• Cook lentils in a pot of salted boiling water for approx 25 mins or until soft to the bite
• Strain and refresh in cold water. Strain well again
• Saute onion and garlic in a frypan until soft
• Add spices and lemon zest. Cook for another 2 minutes
• Add tomatoes and mint
• Remove from heat. Add lentils and stir well.
• Lemon & Cumin Butter
• 100gm butter
• 1 tbsp cumin
• 60ml lemon juice
• put all in a microwave-proof dish. Microwave till melted
• To Serve Up
• Cut 2 pita breads in half through the middle and toast under a grill
• heat lentil mix in the microwave
• melt cumin butter and lemon juice together in a frying pan
• add the eggs and cook (like frying) until the egg white is cooked and the yolks are soft
• Place 1 pita bread on each plate, put the lentils on top, then add the fried eggs, with a little of the cumin butter on top
• Serve

(C)  Morrison Street Cafe  2012