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Lentils, spring greens and egg for a Meatless Monday

18/05/2015 by Kate in Recipes, Vegetarian 0

Lentils are such a great staple to keep in the cupboard, especially for rustling up a quick Meatless Monday supper. We keep split peas and red lentils on hand for dhal and puy lentils for more of a bite, beautiful just with onion, stock and a few favourite spices thrown in plus some marinated feta crumbled over the top.

To make really tasty puy lentils, we make them like a risotto, first softening finely chopped onion in a little olive oil, then adding the lentils, stirring for a minute before adding hot vegetable stock and simmering for about 30 minutes until cooked but still with a little bite. Use approximately 50g puy lentils and half a small onion per person.

Grate a carrot and stir through half a tsp of grated ginger. Steam some spring greens for a few minutes until cooked but still a little crunchy. To serve you can either stir in an egg yolk (optional) into the hot lentils before transferring to a bowl along with the greens and ginger carrot coleslaw, or you can mix everything in the serving bowl.

From 7 Days Pure & Simple

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