The only thing that I can cook when I can’t be bothered to cook, is a version of these super speedy pesto lentils with crispy fried eggs and a lotta herbs.
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Serves
1
Garlic
Cooked Lentil
Fennel Seed
Spinach
Lemon
Pesto
Fresh Herbs
Egg
Yoghurt
Smoked Almond
Olive Oil
Salt
Black Pepper
Serves
1
Garlic
Cooked Lentil
Fennel Seed
Spinach
Lemon
Pesto
Fresh Herbs
Egg
Yoghurt
Smoked Almond
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add a big glug of olive oil to a large frying pan over a medium high heat and crush in the garlic, no need to peel! Add the fennel seeds and toast for a min, then add the spinach and stir until it wilts down and is bright green.
Step 2.
Meanwhile, roughly chop most of the herbs, saving a few for the top.
Step 3.
Stir in the lentils with a splash of water. Then add the herbs and the juice of your lemon. Stir in the pesto, season well then tip into a bowl.
Step 4.
Heat another tbsp of olive oil in the pan, crack the egg into the hot oil and fry to your liking.
Step 5.
Top the lentil bowl with a little yoghurt, the fried egg, and the nuts on top. Finish with a crack pepper.
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