Creamy tahini lentils with drippy boiled eggs

Quick, simple and packed full of protein. This is 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! Delicious with chargrilled broccoli on the side.
 
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
• a pinch of Himalayan pink salt

 
Method:
1. To 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 tablespoons 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.






© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25

from Planet Organic Blog http://ift.tt/1TowC2Z
via How to Save Money When Buying Organic Foods