Salmon kedgeree

1. Heat the olive oil in a pan and gently fry the onion, then add the garlic until soft
Add the paprika, chilli and curry powder to the pan
Add the lentils and stir well
Add 600ml boiling water and chicken stock cubes (or equivalent)
Leave to simmer on a low heat allowing the lentils to cook
Bring a pan of water to boil and add the eggs, if possible add a steamer over the top and add the asparagus
Boil the eggs for 8 minutes then remove and set aside to cool
Chop the salmon into big chunks and add into the lentils, cook for five minutes then add the spinach
Once the salmon is cooked and the spinach wilted, add the rice and cover with a lid
Heat until the rice is really hot (5/6 minutes)
Season well and service with a boiled egg on top and the asparagus