Lentil and Egg Kedgeree

Kedgeree is traditionally made with smoked Haddock; using lentils here adds a nutty taste, which combines with rice and hard-boiled egg to make an unusual and satisfying lunch or supper dish.

Serves 4

Prep time 15 mins

Cooking time 30 mins

Syn free

Ingredients:-

FryLight for spraying

1 large onion, peeled and chopped

2 tsp mild curry powder

250g/9oz Basmati rice

50g/2oz red or yellow split lentils

1 bay leaf

1 cinnamon stick

650ml/22fl oz chicken stock made from bovril

salt and freshly ground black pepper

8 large eggs

To Garnish:-

Chopped coriander

Method:-

Spray a large non-stick frying pan with Fry Light. Place over a high heat and add the onion. Stir-fry for 2-3 minutes and then add the curry powder, rice, lentils, bay leaf and cinnamon stick. Stir-fry for 1-2 minutes.

Pour in the stock, season well and bring to the boil. Cover tightly, reduce the heat and allow to cook gently for about 15 minutes. Remove from the heat and let stand, undisturbed, for 10-12 minutes.

While the rice is standing, boil the eggs to your liking. Shell and halve them and set aside. Remove the lid from the rice, fluff up the grains with a fork and spoon into four warmed bowls or plates. top each serving with four egg halves, sprinkle over the chopped coriander and serve immediately.