Serves 2


Olive Oil

1 Onion

3 Garlic

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

Black pepper

1 Lemon

Small handful of Parsley

1 Garlic

2 Eggs


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.

There are no reviews yet. Be the first one to write one.

Review this Recipe