A twist on shakshuka, this bowl can be served for any meal, and while it's substantial as it is, barbecued fish, chicken or lamb make fine additions.
- 400 gm small green lentils
- 6 eggs, at room temperature
- 400 gm mixed cherry tomatoes, halved
- 1/2 spanish onion, thinly sliced
- 1 cup (loosely packed) flat-leaf parsley, plus extra to serve
- 2 tbsp coarsely chopped dill, plus extra sprigs to serve
- persian feta and sumac, to serve
- 125 ml (1⁄2 cup) extra-virgin olive oil
- 2 tbsp aged red wine vinegar
- finely grated rind and juice of 1⁄2 lemon
- 1/2 garlic clove, finely grated
- 1/2 tsp baharat (see note)
- 1Cook lentils in a large saucepan of unsalted boiling water until tender (18-20 minutes). Drain well.
- 2Meanwhile, cook eggs in a saucepan of boiling water (6 minutes for soft-boiled), then drain, cool under cold running water and peel.
- 3For baharat dressing, whisk ingredients in a large bowl to combine.
- 4Add lentils, tomatoes, onion and herbs to dressing, season to taste and toss to combine. Serve warm topped with feta, halved eggs and dill sprigs and sprinkled with sumac.
Baharat, a Middle Eastern spice mix, is available from Herbie's Spices (herbies.com.au) and Middle Eastern delicatessens.