Smoky harissa lentils with poached eggs and pickled mustard seeds
by GBC Kitchen
Ingredients
Metric
Imperial
For the lentils
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp of butter
- 1 tbsp of harissa paste
- 1 tbsp of smoked paprika
- 200g of puy lentils
- 400ml of vegetable stock
For the pickled mustard seeds
- 2 tbsp of mustard seeds
- 100ml of white wine vinegar
- 1 tbsp of sugar
For the poached eggs
- 1 tbsp of white wine vinegar
- 4 Freshlay Farms Golden Yolker® eggs
For the garnish
- fresh coriander, chopped
SAVE RECIPE
Method
1
Sauté the onion and garlic in butter until soft
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp of butter
2
Add the harissa, smoked paprika and lentils. Pour in the stock and simmer for 20 minutes until tender
- 1 tbsp of harissa paste
- 1 tbsp of smoked paprika
- 200g of puy lentils
- 400ml of vegetable stock
3
In a small pan, combine the mustard seeds, vinegar and sugar. Simmer for 5 minutes until the seeds are plump. Set aside
- 2 tbsp of mustard seeds
- 100ml of white wine vinegar
- 1 tbsp of sugar
4
Bring a pan of water to a gentle simmer, add vinegar and swirl the water. Crack in the eggs and poach for 3 minutes. Remove with a slotted spoon
- 1 tbsp of white wine vinegar
- 4 Freshlay Farms Golden Yolker® eggs
5
Spoon the lentils into bowls, top with a poached egg, sprinkle with pickled mustard seeds and garnish with fresh coriander
- fresh coriander, chopped
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