Creamy tahini lentils with drippy boiled eggs
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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