Add a big glug of olive oil to a large frying pan over a medium high heat and crush in the garlic, no need to peel! Add the fennel seeds and toast for a min, then add the spinach and stir until it wilts down and is bright green.

Meanwhile, roughly chop most of the herbs, saving a few for the top.

Stir in the lentils with a splash of water. Then add the herbs and the juice of your lemon. Stir in the pesto, season well then tip into a bowl.

Heat another tbsp of olive oil in the pan, crack the egg into the hot oil and fry to your liking.

Top the lentil bowl with a little yoghurt, the fried egg, and the nuts on top. Finish with a crack pepper.