Sun-Dried Tomato & Herby Yogurt Lentil Bowls

The herby yogurt dressing and salted cashews make these lentil bowls feel a little bit naughty. It’s the perfect thing to make when you have friends over, but you're trying to be healthy.
DAVID LOFTUS

Yield

Serves4

Difficulty

Easy

Total Time

15 Minutes

Meal Type

Mains

Ingredients

4 medium eggs
1 small garlic clove
1 small bunch of fresh parsley
1 small bunch of fresh basil
6 tbsp of Greek yogurt
2 pots of sun-dried tomatoes
1 small bag of spinach
3 x 250-g pouches of pre-cooked Puy lentils
1 lemon
A handful of roasted and salted cashews
Salt and black pepper

Method

Step 1

Pour the boiling water from the kettle into a saucepan over a medium heat and bring back to the boil. Add the eggs and set a timer for 6.5 minutes (for soft-boiled).

Step 2

Meanwhile, put the garlic clove and most of the parsley and basil, stalks and all, into a mini food processor. Blitz until finely chopped. Add the yogurt and blitz briefly to combine. Season the yogurt with salt and black pepper to taste.

Step 3

Get a large frying pan over a high heat. Tip in the sun-dried tomatoes with their oil and the bag of spinach. Squeeze the unopened lentil pouches with your hands to break up the lentils, then open and tip them into the pan. Add a splash of hot water from the kettle. Season with salt and black pepper, stir and leave to heat through.

Step 4

Drain the eggs into a sieve when cooked and run under cold water until cool enough to handle, then peel and halve. Cut the lemon into four wedges and roughly chop the cashews.

Step 5

Spoon the lentils into four bowls. Drizzle over the herby yogurt, then top each bowl with a halved soft-boiled egg. Tear over the remaining herbs and scatter over the chopped cashews. Season with salt and black pepper and serve with the lemon wedges.

SPEED HACK: Sun-dried tomatoes come in their own oil, so use it to fry the spinach. Ready-roasted cashews mean you don’t have to toast them, and a pouch of pre-cooked lentils just needs a little reheat.

Recipe courtesy of Speedy MOB: 12-minute meals for 4 people by Ben Lebus, published by Pavilion Books. Image courtesy of David Loftus.

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