Lentil Kedgeree Recipes

LENTIL KEDGEREE

Steps:

• Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.
• Reheat the leftover lentils with the wholegrain rice. Once hot, stir in the frozen peas, flake in the cooked haddock, add 50ml water and heat through. Divide the mixture between two bowls. Top each with an egg and some parsley. Serve with lemon wedges.

LENTILS AND RICE (KEDGEREE)

Steps:

• Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
• Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
• Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
• If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.