Lentil kedgeree
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Lentil kedgeree

By Sophie Godwin

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 508
  • fat 12g
  • saturates 4g
  • carbs 31g
  • sugars 4g
  • fibre 5g
  • protein 13g
  • salt 0.1g

Ingredients

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

Method

  1. Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.

  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.

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