Make this kedgeree with our basic lentils recipe, plus wholegrain rice, peas, eggs and haddock. It can be served for brunch, lunch or supper
Prep:15 mins
Serves 2
2 eggs250g leftover basic lentils250g pouch of wholegrain rice150g frozen peas200g cooked haddockparsley and lemon wedges, to serve
STEP 1Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.STEP 2Reheat 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.
