Natasha Corrett’s Creamy Tahini Lentils with Drippy Boiled Eggs
Quick, simple and packed full of protein. This is a great portable recipe for eating after a workout and will give you loads of energy for the rest of the day. I also like this with some fresh spinach leaves or rocket to fill it out a bit and get in some extra greens! Delicious with chargrilled broccoli on the side.
15g dill, roughly chopped
5g mint, roughly chopped, plus extra leaves to garnish
240g cooked Puy lentils (120g uncooked weight); packets of precooked lentils also work brilliantly
zest of 1 lemon
freshly ground black pepper
fresh mint, to garnish
For the tahini dressing
3 tbsp tahini
juice of ½ lemon
a pinch of Himalayan pink salt
To boil the eggs, put them in a pan of boiling water for 7 minutes. Run them under cold water and peel the shells off.
Add the dill and mint to the Puy lentils with the lemon zest and a pinch of pepper.
Make the dressing by either blitzing up all the ingredients along with 5 tbsp water in a blender, or whisking with a fork in a cup.
Drizzle the tahini dressing over the lentils, slice the eggs in half and place on top. Garnish with a little more pepper and a few fresh mint leaves.
Extracted from Honestly Healthy in a Hurry by Natasha Corrett (Hodder & Stoughton, approx €32), out now.