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Thai · Breakfast

Lemongrass and lime Lentil Shakshuka

The kind of Thai plate you make on repeat. lemongrass and lime, a proper smoke, and a finish of fresh herbs.

4.7 from 3,020 cooks
Prep12 min
Cook60 min
Serves4
LevelMedium
Free to cook
Lemongrass and lime Lentil Shakshuka
Method

How to cook it

Prep everything first: chop the aromatics, measure the lemongrass and lime elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the dried lentils and smoke until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the fish sauce and the rest of the lemongrass and lime flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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