LENTIL KEDGEREE

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Lentil kedgeree image

Make this kedgeree with our basic lentils recipe, plus wholegrain rice, peas, eggs and haddock. It can be served for brunch, lunch or supper

Provided by Sophie Godwin - Cookery writer

Categories     Brunch, Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 6

2 eggs
250g leftover basic lentils
250g pouch of wholegrain rice
150g frozen peas
200g cooked haddock
parsley and lemon wedges, to serve

Steps:

  • Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.
  • Reheat the leftover lentils with the wholegrain rice. Once hot, stir in the frozen peas, flake in the cooked haddock, add 50ml water and heat through. Divide the mixture between two bowls. Top each with an egg and some parsley. Serve with lemon wedges.

Nutrition Facts : Calories 508 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

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