Spice up your standard scrambled eggs with this Mexican twist.

• Start by adding the red lentils to a large saucepan with 1 litre of stock. Simmer on high for 10 minutes then reduce to medium/low heat, timer set to 20 minutes.
• Finely dice the chorizo & garlic. This is a work out, sorry in advance.
• Add the chorizo to a large frying pan on a low heat, allowing the fat to slowly render. Once the chorizo is looking all nice and browned (after about 6 mins), add the garlic and red pepper flakes and fry for a few more minutes. Keep the heat low so the garlic doesn’t burn.
• Once the lentils have cooked, drain them in a sieve and add to the frying pan with the chorizo. Heat until the mixture is thick.
• Pour the lentil mix into a large bowl and combine with an egg and 4 tbsp of breadcrumbs.
• Using your hands, mould into patties and fry with a tbsp of oil. You should get about 15 burgers from this batch, I cooked 9 to prep 3 lunches then fried the remaining 6 later on in the week.
• Finely chop a handful of fresh parsley and add it to the yogurt with the juice of half a lime and a generous pinch of salt.
• Serve on a bed of spinach with the parsley dressing and you’ve got yourself a healthy, satisfying packed lunch.