Serves 1


  • 1 cucumber, thinly sliced
  • 1 cup apple cider vinegar
  • 3 cracked cardamom pods
  • 1/2 Tbsp. sea salt
  • 1 Tbsp. coconut sugar, optional
  • Olive oil, approximately 1 to 2 Tbsp.
  • 1/2 small chopped onion
  • 1/4 cup Puy lentils
  • Hot vegetable stock, approximately 1/2 cup
  • 1 carrot, grated or julienned
  • 1/2 tsp. grated fresh ginger
  • Squeeze of lemon juice
  • 1/2 tsp. finely chopped preserved lemon
  • 1 heaping Tbsp. plain yogurt
  • 1 egg
  • Watercress and chopped fresh mint, for serving


    Make the pickled cucumber: Place cucumber in a heatproof bowl. Pour apple cider vinegar and 1 3/4 cups water into a pan, then add cardamom pods and sea salt. Add coconut sugar for sweetness, if you like. Bring to a boil and simmer for 3 to 4 minutes before pouring over the cucumber. Cool to room temperature and refrigerate in an airtight jar (it keeps for up to 1 month).

    Heat a little olive oil in a pan and onion until softened, then add lentils, stirring for a minute before adding plenty of hot vegetable stock (to cover generously). Simmer for about 30 minutes until cooked but still with a little bite, then drain.

    Mix carrot with ginger and lemon juice. Add preserved lemon to yogurt and stir through. Heat a little olive oil in a frying pan and fry egg.

    Assemble the bowl: Add the lentils to the bowl, then a few slices of pickled cucumber, the ginger carrot and the fried egg. Add some watercress and chopped fresh mint and serve with the lemon yogurt.

    From Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl (Quadrille).

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