Lentil kedgeree

fibre gluten free healthy iron kedgeree lentils low fat

N/A

Source

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

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.