You will need:

7 large free range eggs

2 fresh bay leaves

150g red split lentils

100g carrot (1 large carrot)

3 tsp dried Herb de Provence

1 tsp salt

2 cloves garlic

1 large onion

1 pint vegetable stock

sprinkle of pepper

4 tsp rice flour

drizzle of olive oil

 

Hard boil 6 eggs for around 4-5 minutes, allow to cool.

Bring the pint of vegetable stock to the boil, add the bay leaves and lentils, then simmer until soft. Drain the liquid through a sieve, remove the bay leaves and allow the lentils to cool.

Peel and chop the onion as finely as you can, then fry in the olive oil with the crushed garlic until the onions are soft and slightly coloured. Add these to the lentils along with 1 beaten egg, the Herbs de Provence, grated carrot, 2 tsp of rice flour, and salt and pepper. Mix well to form a paste.

Peel the hard-boiled eggs, roll in the remaining flour, and then cover in the lentil paste. The mixture will be wet and sticky so once covered lay the eggs on a sheet of baking paper. Bake for 22 minutes at 190c.

Allow to cool and serve on a bed of leaves. Ideal for kids packed lunches.