A quick comforting brothy rice bowl with jammy eggs and loads of fresh herbs. We’ve added kefir for extra tang and creaminess, and to be good to your gut.
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Serves
4
Eggs
Fresh Coriander
Fresh Parsley
Fresh Dill
Garlic Cloves
Ground Turmeric
Dried Mint
Crispy Fried Onions
Vegetable Stock
Cooked Rice
Cooked Puy Lentils
Kefir
Olive Oil
Serves
4
Eggs
Fresh Coriander
Fresh Parsley
Fresh Dill
Garlic Cloves
Ground Turmeric
Dried Mint
Crispy Fried Onions
Vegetable Stock
Cooked Rice
Cooked Puy Lentils
Kefir
Olive Oil
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Step 1.
Fill a saucepan full of water and place over a high heat. Once boiling, turn the heat down to medium, gently drop the eggs in and simmer for 7 mins. Transfer to an ice bath to cool down. Rinse out the pan.
Step 2.
Meanwhile, finely mince the coriander, parsley and dill (stalks and all) and thinly slice the garlic.
Step 3.
Place the rinsed pan onto medium heat with a drizzle of olive oil. Once hot, add the turmeric, garlic, fresh chopped herbs, dried mint and ¾ of the crispy onions. Cook, stirring, until the herbs have softened. Pour in the vegetable stock and let it heat up.
Step 4.
In the meantime, reheat the cooked rice and lentils then stir together.
Step 5.
Before serving, bring the broth off the heat and leave to slightly cool for a minute. Stir the kefir through the broth then taste and season with salt and pepper.
Step 6.
Share the rice and lentils between bowls and ladle the broth over. Top each with 3 jammy egg halves and the remaining crispy onions.
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