The herby yoghurt dressing and salted cashews make these lentil bowls feel a bit luxurious. It’s the perfect thing to make when you’ve got your friends over.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Egg
Garlic Clove
Parsley
Basil
Greek Yoghurt
Sun-Dried Tomato
Spinach
Cooked Puy Lentil
Lemon
Cashew
Salt
Black Pepper
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Egg
Garlic Clove
Parsley
Basil
Greek Yoghurt
Sun-Dried Tomato
Spinach
Cooked Puy Lentil
Lemon
Cashew
Salt
Black Pepper
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Pour the boiling water from the kettle into a saucepan over a medium heat and bring back to the boil. Add the eggs and set a timer for 61⁄2 minutes (for soft-boiled).
Step 2.
Meanwhile, put the garlic clove and most of the parsley and basil, stalks and all, into a mini food processor. Blitz until finely chopped. Add the yogurt and blitz briefly to combine. Season the yogurt with salt and black pepper to taste.
Step 3.
Get a large frying pan over a high heat. Tip in the sun-dried tomatoes with their oil and the bag of spinach. Squeeze the unopened lentil pouches with your hands to break up the lentils, then open and tip them into the pan. Add a splash of hot water from the kettle. Season with salt and black pepper, stir and leave to heat through.
Step 4.
Drain the eggs into a sieve when cooked and run under cold water until cool enough to handle, then peel and halve. Cut the lemon into four wedges and roughly chop the cashews.
Step 5.
Spoon the lentils into four bowls. Drizzle over the herby yogurt, then top each bowl with a halved soft-boiled egg. Tear over the remaining herbs and scatter over the chopped cashews. Season with salt and black pepper and serve with the lemon wedges.
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