Name: Lentil kedgeree
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 eggs -; 250g leftover basic lentils -; 250g pouch of wholegrain rice -; 150g frozen peas -; 200g cooked haddock -; parsley and lemon wedges, to serve -

Ingredients for - Lentil kedgeree

1. 2 eggs

2. 250g leftover basic lentils

3. 250g pouch of wholegrain rice

4. 150g frozen peas

5. 200g cooked haddock

6. parsley and lemon wedges, to serve

How to cook deliciously - Lentil kedgeree

1 . Stage

Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.

2 . Stage

Reheat the leftover lentils with the wholegrain rice. Once hot, stir in the frozen peas, flake in the cooked haddock, add 50ml water and heat through. Divide the mixture between two bowls. Top each with an egg and some parsley. Serve with lemon wedges.