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    Butternut and lentil kedgeree

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    Butternut and lentil kedgeree

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 6


    2 tbsp groundnut oil
    1 onion, finely diced
    1 large red chilli, deseeded and sliced
    2cm piece root ginger, peeled and cut into matchsticks
    28g pack fresh coriander
    25g pack fresh flat-leaf parsley
    3 tbsp mild curry powder
    300g Waitrose LOVE Life Brown Basmati, Red Camargue & Wild Rice
    100g Puy lentils
    500g butternut squash, peeled and cut into 1cm cubes
    2 x 500ml tubs Cooks' Ingredients Vegetable Stock, hot
    Juice 2 limes, plus extra wedges, to serve
    6 medium Waitrose British Blacktail Free Range Eggs 


    1 Warm the oil in a large frying pan or wok over a low heat. Add the onion, chilli and ginger and sauté for 8 minutes or until softened.

    2 Meanwhile, remove the coriander and parsley leaves from their stalks and chop the stalks finely. Add them to the pan together with the curry powder and cook for 2 minutes.

    3 Stir the rice and lentils into the pan until coated in the oil, then add the butternut and stock. Bring to the boil, cover, then simmer for 30-35 minutes, or until the ingredients are tender and the stock has been absorbed. Roughly chop the herb leaves and stir into the rice with the lime juice and some seasoning.

    4 Meanwhile, bring a medium pan of water to the boil. Lower in the eggs and cook for exactly 1 minute, then remove from the heat, cover with a lid and leave to stand for exactly 7 minutes. Remove the eggs with a slotted spoon, place under cold water until just cool enough to handle. Quickly peel and cut in half just before serving on a bed of the rice with lime wedges to squeeze over. Great with natural yogurt. 

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    1 of your 5 a day
    Low in fat


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    4 stars