What to Cook: Creamy Tahini Lentils with Boiled Eggs


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.

Serves 2

2 eggs
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.


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