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1 tbsp Smoked paprika
2 tsp Coriander Seeds
500g Chestnut mushrooms
80g Puy lentils
2 Veg stock cubes
Small handful of Fresh Thyme
2 tbsp Soy sauce
Nob of Butter
Small handful of Parsley
Start by cooking the lentils in a saucepan of water with a stock cube until tender, around 10-15 minutes.
In a large saucepan sweat off the diced onion and garlic in olive oil for 4-5 minutes until nice and soft, now add the sliced mushrooms and continue frying until the mushrooms are looking nicely coloured.
Toast the coriander seeds in a dry pan and crush with a pestle and mortar then add to the pan along with the smoked paprika.
Now add the lentils, fresh thyme and enough stock to cover, gently simmer for 15-20 minutes until starting to thicken up. Taste and season with soy sauce a good nob of butter and lots of pepper.
For the soft boiled egg, drop an egg into a pan of boiling water and cook for 6 minutes, remove with a slotted spoon and drop into ice cold water.
For the gremolata, finely chop garlic, parsley and lemon zest together with a pinch of salt.
Load up a bowl with the lentils, cut the soft boiled egg and place on top, sprinkling over the gremolata.