Purée of Lentils with Leeks and Eggs

Name: Purée of Lentils with Leeks and Eggs
Yield: Serves 4
Ingredients: 4 eggs; sea salt and ground black pepper; sea salt and ground black pepper; a generous handful of chopped fresh parsley, to garnish; 1 litre/1¾ pints/4 cups vegetable stock; 15 ml/1 tbsp red wine vinegar; 30 ml/2 tbsp chopped fresh mint; 15 ml/1 tbsp chopped fresh coriander (cilantro); 10 ml/2 tsp finely crushed coriander seeds; 3 leeks, thinly sliced; 450 g/1 lb/2 cups red lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This unusual red lentil dish makes an excellent vegetarian supper. If you prefer, you can bake the purée and eggs in one large baking dish.

Ingredients

450 g/1 lb/2 cups red lentils
3

Main course
Supper
Gluten-free
Vegetarian

Method

Put the lentils in a deep pan. Add the leeks, coriander seeds, fresh coriander, mint, vinegar and stock. Bring to the boil, then lower the heat and simmer for 30–40 minutes or until the lentils are cooked and have a