Method

• 1.
  Heat 1/4 cup (60ml) olive oil in a large saucepan over medium heat. Add onions, coriander stalks and jalapeno, and cook, stirring, for 8-10 minutes until softened but not coloured. Stir in coriander seeds and cook for 1 minute or until fragrant. Add the lentils and cook for a further 2 minutes, stirring to coat. Stir in 800ml boiling water and return to the boil. Season well, then reduce heat to low and cover with a lid. Cook for 40 minutes or until lentils are cooked and beginning to break down. Remove from heat.
• 2.
  Meanwhile, to make capsicum salsa, place capsicums directly on a gas flame and cook, turning, for 10 minutes or until blackened all over. (Alternatively, grill on a chargrill pan.) Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes to sweat. Peel blistered skin and remove stalks and seeds, and discard. Cut flesh into thin strips and set aside.
• 3.
  Heat 2 tbs oil in a large frypan over medium heat. Add garlic and chipotle chilli, and cook for 1 minute, then add paprika and capsicum. Cook for a further 2 minutes, then add tomatoes. Season well, then bring to a simmer and cook for 10 minutes or until a thick, rich tomato sauce. Remove from heat. Stir in vinegar and coriander leaves. Set aside.
• 4.
  Using a stick blender, roughly puree lentils. Add 1/4 cup (60ml) oil and return pan to medium heat. Cook, stirring occasionally, for 15 minutes or until the lentil mixture is dry.
• 5.
  Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. In batches, carefully break the eggs into pan and fry for 2 minutes or until cooked to your liking. Slice avocados and dress with juice of 1 lime.

• 6.
  Serve the refried lentils with the capsicum salsa, fried eggs, avocado and extra lime wedges.