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Lentil kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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.
