Lentil and Leek Kedgeree with Smoked Mackerel | Easy lunch recipe

Name: Lentil and Leek Kedgeree with Smoked Mackerel | Easy lunch recipe
Ingredients: 3 tbsp vegetable oil + 2 tsp at the end; 450g dried Puy lentils, rinsed under the tap and patted dry; 6 leeks, finely sliced; 8 cardamom, husks removed, bashed to a powder; 2 cloves; 2 cinnamon sticks; 4 bay leaves; 2 tsp ground allspice; 2 tsp medium curry powder (I like medium Madras); salt; black pepper; a large handful flat-leaf parsley, roughly chopped; 600g smoked mackerel fillets, skinned, boned and broken into chunks; 3 large free-range eggs, boiled for 7 minutes; 4 spring onions, chopped; 1 lemon, cut into 6 wedges; a pinch cayenne pepper; 8 tbsp sour cream, chives snipped over (optional)

thehappyfoodie.co.uk

A simple, Indian-inspired kedgeree recipe, which combines warming spices with leek, lentils and smoked mackerel. From A Salad for all Seasons, this easy dish makes a perfect weekday lunch.

View full recipe on thehappyfoodie.co.uk

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