Green Eggs Over Lentils

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!

Yields1 Serving
 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
1

Put 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.

2

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

3

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

4

Make 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.

5

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

6

Poach 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.

Ingredients

 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

Directions

1

Put 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.

2

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

3

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

4

Make 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.

5

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

6

Poach 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.

Green Eggs Over Lentils
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