Lentil kedgeree
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.6 ratingsRate
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Make this kedgeree with our basic lentils recipe, plus wholegrain rice, peas, eggs and haddock. It can be served for brunch, lunch or supper
Gluten-free
Healthy
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Showing items 1 to 3 of 3
Basic lentils
A star rating of 4.3 out of 5.22 ratings
Lentil fritters
A star rating of 3.3 out of 5.13 ratings
Spinach dhal with harissa yogurt
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Ingredients
Nutrition
Units:
MetricUS
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2 eggs
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250g leftover basic lentils
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250g pouch of wholegrain rice
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150g frozen peas
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200g cooked haddock
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parsley
and lemon wedges, to serve
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Nutrition: Per serving
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kcal508
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fat12g
low
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saturates4g
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carbs31g
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sugars4g
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fibre5g
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protein13g
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salt0.1g
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Method
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step 1
Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.
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step 2
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.
Recipe from Good Food magazine, February 2018
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A star rating of 4.8 out of 5.6 ratings
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