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.