A fairly self-explanatory title, but sometimes the simplest meals are the best.
Runny egg, mineral-ly greens and soft lentils, breakfast, lunch or dinner this is a versatile and nourishing dish. I like to throw in leafy greens where-ever I can so adding a couple of large handfuls to the cooking lentils adds nutrients, vitamins and minerals to the dish.
Free from gluten, dairy and Vegan.
Total Time 50minutes
- a butternut squash
- 50grams pumpkin seeds
- coconut oil, olive oil or rapeseed oil
- 1 leek
- 1 stick of celery
- 1 carrot
- 2 cloves garlic
- 150grams puy lentils
- 4 - 6 cups water or vegetable stock
- 2 to 3 large handfuls of sliced leafy greens such as tuscan kale, spinach, chard
- 4 eggs for poaching
Heat the oven to 180C.
Slice your squash into chunky skin on slices and place on a lined baking tray and a generous drizzling of oil and seasoning. Roast for 45minutes. !5 minutes before the squash is due to be ready scatter the pumpkin seeds across the tray and return to the oven.
While the squash is roasting prepare the lentil stew, finely slice the leek, celery, carrot and mince the garlic.
Heat a little oil in a shallow pan and add the vegetables, allow to sautee and soften gently on a low heat for a few minutes.
Once the vegetables have softened and are almost translucent add the lentils and stock. Place the lid on the pan and allow to simmer for 20minutes or so until the lentils are almost cooked. Check the lentils every so often in case they are looking a little dry and add another splash of liquid.
Throw in the handfuls of greens and cook for a few more minutes. Once cooked place the lid on a set aside while you prepare your eggs.
By this time the squash should be nearly ready and it is time to poach your eggs. Everyone has their own way of poaching eggs. Personally I liked to bring a large pan of water to the boil before stirring rapidly to form a sort of "whirl pool" in the water. I then drop the egg in and allow to cook for 3minutes. But follow the way that works for you best.
To assemble your plate ladle a spoonful of lentils, a couple of chunky pieces of butternut squash, a poached egg and finish off with a scattering of roasted pumpkin seeds.