Green Eggs Over Lentils

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August 9, 2018

The best things are often afterthoughts and this was just that. I was tweaking Nigel Slater's 'hangover' beef salad and I ran out of beef. I thought the eggs, lentils and Mojo Verde worked a treat together. As you might have noticed, Mojo Verde seems to have sneaked its way into a lot of my suggestions. As I've said, it's become a sort of green ketchup chez Benz!


6 (or 12) eggs

200 g Mojo Verde

250 g Puy (or other small, green) lentils

Stock or water, to cover

1 medium sized onion, peeled and chopped

2 carrots, chopped

1 fresh bay leaf

1 garlic clove

Oil for sautéing

600 g butternut squash, peeled and cut into 2.5cm cubes

600 g courgette, peeled and chopped into 2.5cm cubes

For the dressing:

sea salt flakes

2 tbsp red wine vinegar

1 tsp Dijon mustard

ground black pepper

8 tbsp olive oil

2 tbsp freshly grated horseradish

1 large handful fresh flat leaf parsley,leaves and stalks separated


1Put the lentils in a sauce pan with the water and bring to the boil. Cook until al dente, take off the heat and allow to cool. Drain.

2Gently sauté the onion, carrot, bay leaves, parsley stalks (finely chopped) and garlic until soft.

3Meanwhile, toss the courgette and squash in oil, season and roast in a hot oven until soft and beginning to caramelize.

4Make the dressing: Peel and grate the horseradish. Put a pinch of sea salt into a small bowl, add the red wine vinegar, mustard and a little ground black pepper, then beat the olive oil until well combined. Add the horseradish a bit at a time, checking that it's not too overpowering.

5Mix the lentils, roast veg and dressing together while still warm.

6Poach the eggs and serve with the lentils on toast or bruschetta, with the eggs artfully decorated/ Jackson Pollocked with the Mojo Verde and parsley leaves.