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Lentil kedgeree

Make this kedgeree with our basic lentils recipe, plus wholegrain rice, peas, eggs and haddock. It can be served for brunch, lunch or supper

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 508
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 4
  • Protein 13
  • Fat 12
  • Fibre 5
  • Salt 0.1

Nutrition per serving

  • Calories 508
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 4
  • Protein 13
  • Fat 12
  • Fibre 5
  • Salt 0.1

Ingredients

  • 2 eggs
  • 250g leftover basic lentils (see our recipe)
  • 250g pouch of wholegrain rice
  • 150g frozen peas
  • 200g cooked haddock
  • parsley and lemon wedges, to serve

Method

  1. Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.

  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.

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