Honestly Healthy’s creamy tahini lentils with drippy boiled eggs

Looking for a protein-filled meal after a gym session or run that’s speedy to prepare and looks pleasing on the plate? Then this delicious pulse-packed recipe, from vegetarian superchef Natasha Corrett of Honestly Healthy, is for you.

‘This dish is quick, simple and full of protein,’ says Natasha, who’s known for her healthy approach to food and cooking. ‘It’s 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!’

Alternatively, try it with chargrilled broccoli on the side – yummy.

For more delicious, good-for-you ideas, see Natasha’s latest book, Honestly Healthy In A Hurry (Hodder & Stoughton, £25)

READ MORE: A fantastic lentil salad

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 ½ lemon
Pinch of Himalayan pink salt

1 First 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, then serve.

© Natasha Corrett

Summary

Recipe Name

Honestly Healthy's creamy tahini lentils with drippy boiled eggs

Author Name

Natasha Corret

Published On

2016-06-13

Preparation Time

0H25M

Cook Time

0H0M

Total Time

0H25M