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

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

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

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Purée of Lentils with Leeks and Eggs

Ingredients

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