Recipe for fiery lentil and seed kedgeree

Kedgeree is a popular Anglo-Indian breakfast dish adapted from kichri, a simple dish of lentils and rice. This version is from Primal Cure, a site that promotes optimum health through a particular way of eating. Check it out if you feel it might work for you, but remember to always ask your doctor before setting off on a new nutrition journey.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings


2 fillets smoked haddock organic
2 large eggs free range and organic
1 tsp turmeric
1 tsp cayenne pepper
1 tsp coconut oil raw and organic
250 grams cauliflower rice organic
250 grams cooked red lentils organic
1 tbsp mixed seeds
1/3 bunch coriander organic and finely sliced
1 large onion diced
1 crushed garlic
1/2 juice lemon organic

  1. Begin by grilling your smoked haddock fillets for 8-10 minutes.
  2. In a saucepan, bring your eggs to boil for 8 minutes. Once done, drain the hot water and pop the eggs in a cold bowl to cool down before peeling.
  3. In a pan melt a tsp of coconut oil and add the chopped onion and garlic and fry until golden brown. Once done, add the spices and stir for a few minutes.
  4. Add the cauliflower rice, lentils,mixed seeds and coriander. Carefully stir and whilst stirring, add the lemon juice.
  5. Once everything is cooked, slice the boiled eggs and flake the haddock. Serve up the kedgeree and then top each plate with a fair serving of haddock and eggs. Top with more coriander if desired and serve.

How about a nice poke bowl this summer? Check out the recipe here.