* 20g clarified butter, butter or coconut oil
* 300g onions, thinly sliced
* ½ tsp ground cumin
* 1 tsp ground coriander
* 1 garlic clove, crushed
* 400ml chicken stock
* 80g dried haricot beans, soaked in water with lemon juice overnight, then brought to the boil and simmered until soft
* 40g red lentils, soaked in boiling water with 1 tsp lemon juice
* 40g puy lentils, soaked in water with lemon juice overnight, then boiled for 20 mins
* 40g green lentils, soaked in water with lemon juice overnight, then boiled for 25 mins
* ½ tsp grated unwaxed lemon zest
* 4 tsp lemon juice
* salt and ground black pepper
* a few sprigs of flat-leaf parsley, chopped
* 8 organic free-range eggs
* dash of vinegar
* extra virgin olive oil, for drizzling
1. In a medium pan, heat the clarified butter and sauté the onions over a medium heat until softened and starting to caramelize, stirring continuously once the onion takes on a little colour.
2. In the last few minutes, add the cumin, coriander and garlic, and then pour in the chicken stock.
3. Increase the heat and cook rapidly to reduce by half, then add the cooked beans and all the lentils.
4. Continue cooking over a medium heat until most of the stock has been absorbed by the beans and lentils. Add the lemon zest, lemon juice, some salt and pepper and, finally, the chopped parsley.
5. Poach the eggs in a pan of salted water with a dash of vinegar for three minutes. Serve on top of the beans and drizzle with olive oil.
More from Gut Gastronomy:
Gut Gastronomy: Revolutionise Your Eating to Create Great Health by Vicki Edgson and Adam Palmer. Based on the health regime created by Elaine Williams and Stephanie Moore of Grayshott Spa. Photography by Lisa Linder. Published by Jacqui Small, £30.