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Lentil kedgeree served in a bowl

Lentil kedgeree

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
HighlightNutrientUnit
kcal508
low infat12g
saturates4g
carbs31g
sugars4g
fibre5g
protein13g
salt0.1g
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Ingredients

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

Method

  • STEP 1

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

  • 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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Overall rating

A star rating of 4.8 out of 5.5 ratings
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