Spicy lentil bake recipe
 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed2 carrots, finely chopped 2 celery stalks, finely chopped1 red pepper, seeds removed, finely chopped1 tbsp hot curry powder1 tbsp tomato purée300g/10½oz beluga lentils, rinsed and drained600ml/1 pint vegetable stock4 free-range eggshandful fresh coriander, chopped salt and freshly ground black pepperpinch paprika4 naan bread, to servecucumber raita, to serve 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 carrots, finely chopped 2 celery stalks, finely chopped 1 red pepper, seeds removed, finely chopped 1 tbsp hot curry powder 1 tbsp tomato purée 300g/10½oz beluga lentils, rinsed and drained 600ml/1 pint vegetable stock 4 free-range eggs handful fresh coriander, chopped salt and freshly ground black pepper pinch paprika 4 naan bread, to serve cucumber raita, to serve Method Heat the oil in a large frying pan with a lid over a medium heat.Add the onion, garlic, carrot, celery and pepper and gently fry, for 8-10 minutes, until softened and starting to take on colour.Add the tomato purée and curry powder and cook for five minutes.Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes, or until the lentils are soft.Make four 'wells' in the lentil mixture and crack an egg into each hole.Cover the pan with a lid for 4-5 minutes, or until the eggs are cooked to your liking.Sprinkle with coriander and season, to taste, with salt and freshly ground black pepper.Add a pinch of paprika to the top of each egg.To serve, carefully spoon a portion of the lentils with an egg onto each plate. Place a warmed naan bread alongside each plate and serve with cucumber raita. Heat the oil in a large frying pan with a lid over a medium heat. Heat the oil in a large frying pan with a lid over a medium heat. Add the onion, garlic, carrot, celery and pepper and gently fry, for 8-10 minutes, until softened and starting to take on colour. Add the onion, garlic, carrot, celery and pepper and gently fry, for 8-10 minutes, until softened and starting to take on colour. Add the tomato purée and curry powder and cook for five minutes. Add the tomato purée and curry powder and cook for five minutes. Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes, or until the lentils are soft. Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes, or until the lentils are soft. Make four 'wells' in the lentil mixture and crack an egg into each hole. Make four 'wells' in the lentil mixture and crack an egg into each hole. Cover the pan with a lid for 4-5 minutes, or until the eggs are cooked to your liking. Cover the pan with a lid for 4-5 minutes, or until the eggs are cooked to your liking. Sprinkle with coriander and season, to taste, with salt and freshly ground black pepper. Sprinkle with coriander and season, to taste, with salt and freshly ground black pepper. Add a pinch of paprika to the top of each egg. Add a pinch of paprika to the top of each egg. To serve, carefully spoon a portion of the lentils with an egg onto each plate. Place a warmed naan bread alongside each plate and serve with cucumber raita. To serve, carefully spoon a portion of the lentils with an egg onto each plate. Place a warmed naan bread alongside each plate and serve with cucumber raita.