A nice simple one, this red lentil bowl is filling, delicious, and can be customized depending on how you’re feeling on any particular day. You can add soft boiled eggs for extra protein, raw vegetables to up your antioxidants (and for a bit of crunch that keeps you away from the crisps for a while), or up the heat with some cayenne pepper. The world is your oyster – or red lentil bowl – I don’t think adding oysters would necessarily work…

Serves: 4


150g dried red lentils

3 tbsp tahini

Zest and juice of 1 lemon

1 tbsp olive oil

1 garlic clove

1tbsp harissa

1tsp paprika

Salt and pepper

2 soft boiled eggs

Carrot/celery or pepper sticks to dip

What to prep:

Cook the lentils in 300ml water over a low heat until soft, checking on them regularly. This usually takes around 15 minutes.

Add more water if needed.

Put the tahini, lemon juice and zest, olive oil, garlic, harissa, paprika, salt and pepper in a food processor and blend.

When the lentils are cooked, add them to the mixture and blend. If it seems thick then add some more water until it looks like hummus.

When you’re hungry:

Ladle out a bowl of the lentils put the boiled egg and some drizzled olive oil on top, and some carrot/celery/pepper sticks if you’re feeling like something crunchy.