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Creamy tahini lentils with drippy boiled eggs

Creamy tahini lentils with drippy boiled eggs

Wednesday, 18th May 2016

Quick, simple and packed full of protein. This is a great portable recipe for eating after a workout and will give you loads of energy for the rest of the day
I also like this with some fresh spinach leaves or rocket to fill it out a bit and get in some extra greens! Delicious with chargrilled broccoli on the side.
Serves 2
  • 2 eggs
  • 15g dill, roughly chopped
  • 5g mint, roughly chopped, plus extra leaves to garnish
  • 240g cooked Puy lentils (120g uncooked weight); packets of precooked lentils also work brilliantly
  • zest of 1 lemon
  • freshly ground black pepper
  • fresh mint, to garnish
for the tahini dressing:
  • 3 tbsp tahini
  • juice of ½ lemon
  • a pinch of Himalayan pink salt
1. To boil the eggs, put them in a pan of boiling water for 7 minutes. Run them under cold water and peel the shells off.
2. Add the dill and mint to the Puy lentils with the lemon zest and a pinch of pepper.
3. Make the dressing by either blitzing up all the ingredients along with 5 tablespoons water in a blender, or whisking with a fork in a cup.
4. Drizzle the tahini dressing over the lentils, slice the eggs in half and place on top. Garnish with a little more pepper and a few fresh mint leaves.

© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25

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