Supper Club: Creamy tahini lentils with 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.

Creamy tahini lentils with boiled eggs
Serves 2

Ingredients

• 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 – lemon
  
• a pinch of Himalayan pink salt

Method

1. 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.
2. Add the dill and mint to the Puy lentils with the lemon zest and a pinch of pepper.
3. 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.
4. 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), out now.