Puree of lentils with baked eggs recipe

Recipe for puree of lentils with baked eggs in our easy vegetarian recipes collection.

Recipe ingredients

• 2 cups washed brown lentils
• 3 leeks, thinly sliced
• 2 teaspoons coriander seeds, crushed
• 1 tablespoon chopped fresh coriander
• 2 tablespoons chopped fresh mint
• l tablespoon red wine vinegar
• 4 cups vegetable stock
• 4 eggs
• Salt and freshly ground black pepper
• Generous handful of fresh parsley, chopped, to garnish

How to make puree of lentils with baked eggs

• Put the lentils in a deep saucepan.
• Add the leeks, coriander seeds, fresh coriander, mint, vinegar and stock.
• Bring to the boil, then lower the heat and simmer for 30 to 40 minutes, until the lentils are cooked and have absorbed all the liquid.
• Preheat the oven to 350 degrees F.
• Season the lentils with salt and pepper and mix well.
• Spread out in four lightly greased baking dishes.
• Using the back of a spoon, make a hollow in the lentil mixture in each dish.
• Break an egg into each hollow.
• Cover the dishes with foil and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are still soft.
• Sprinkle with plenty of parsley and serve at once.
• This unusual dish makes an excellent supper. For a nutty flavour you could add a 14 ounces can of unsweetened chestnut puree to the lentil mixture.

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