I absolutely love lentils, they are filling wholesome and nutritious! Lentils are a super food in my book as they are high in protein, with vitamins A, B and a whole host of minerals including iron, magnesium and zinc.There are different types of lentils and all are wonderful, although my favourites are definitely puy lentils as they contain more than double the fibre of the other lentils. They also seem to have more flavour and hold their shape. Studies have reported a significant reduction in death from heart disease when including lentils in the diet.
Lentils also carry phytate which is a toxin. This means that overconsumption of these legumes is not recommended (too much of anything is not good!), however rinsing lentils and even soaking overnight and using fresh water for cooking will reduce the phytate. This seems to be the best option and it takes minutes to add water to lentils, place into a container, rinse and use the following day.
3 spring onions/1 small onion diced
1 inch piece of red chilli
1/3 of a dried chipotle chilli
6 tbsp puy (you can also use green or red) lentils
3 or 4 eggs
1. Sauté (fry off) onions and chillies in a little olive or coconut oil.
2. Add 6 tbsp of lentils and fill the pan with boiling water – simmer for 40 minutes and keep adding water not allowing the lentils to dry up until nearing the end of the 40 minutes.
This part can be made in advance and stored covered in the fridge for up to 2 days until you are ready to cook with the eggs.
4. Make 3 or 4 delves in the lentils (Make sure you have added a little water and reheated in the pan if you have stored the lentils in the fridge). Keep on a low heat.
5. Add the eggs to the delves/space in the lentils. Cook until the egg whites are white (place the pan under the grill to cook the top of the egg white).
Serve with roasted veggies, guacamole and as an extra option sweet potato wedges