Fried Egg, Ginger Carrot, Pickled Cucumber, Lentil Bowl Recipe
Photo: Issy Crocker
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
Directions
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).
Ingredients
Directions
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).
NEXT STORY
