I made this the other night and it was tasty and really filling. I never would have thought to use mint and cilantro in the same dish, but I think it added a refreshing and sharpness that was quite nice. If you don't like cilantro I think you could use parsley without adversely affecting the taste of the dish. The best side is probably a simple salad dressed with oil and vinegar.

Pureed Lentils with Eggs

2 cups brown lentils, washed
3 leeks, thinly sliced
2 tsp. coriander seeds, crushed
1 tbsp. fresh cilantro, chopped
2 tbsp. fresh mint, chopped
1 tbsp. red wine vinegar
4 cups vegetable stock
4 eggs
s&p to taste
handful chopped parsley to garnish

1. In a deep saucepan combine lentils, leeks, coriander, cilantro, mint, vinegar and stock. Bring to a boil, then lower the heat and simmer for 30-40 minutes, stirring occasionally, until lentils are cooked and have absorbed the mixture.
2. Pre-heat oven to 350ºF and lightly grease 4 ramekins (6in across and 2 in deep--I used my 10oz pyrex bowls and it was fine.)
3. Season lentils with s&p and mix well. If lentils do not break up enough, use an immersion blender to puree a bit.
4. Spoon lentils into ramekins. Create a well in each dish. Break an egg into each well. Cover tightly with foil and bake 15-20 minutes or until whites are set but yolks are still soft.
5. Garnish with parsley and serve immediately. (if you feel a need to remove to a plate use a sturdy spatula as ramekins will be hot hot hot!)

First take your toad and .. no you don't have to worry about that ...

Actually rather than being a recipe for frogs legs it's a giant yorkshire pudding with sausages baked into it. Yorkshire puddings are basically made of pancake batter (the thin crepey sort of pancakes) that are baked in hot fat in the oven until they rise. It's very simple to make and a tasty filling dinner.

Ingredients:
1/2 (uk) pint = 8 us fl oz / 300ml semi-skimmed milk
4oz / 100 g plain flour and a pinch of salt and pepper
1 large free range egg
Some sausages - if you are using meaty ones they should be traditional chunky sausages, the sort you can buy from local butchers, not homogenised plastic ones. If vege I find quorn sausages work a treat.
A good dollop of vegetable oil

Sieve the flour into a bowl, make a well in the middle and add the egg, mix in half the milk until smooth and lump free and then whisk in the other half of the milk to make a smooth batter. Leave to one side for 15 minutes ish (this makes the batter better). Whilst you're doing that, if your sausages are meat ones give them a quick fry until they are nearly cooked and then turn the oven to 200c / 420f and put in a baking tin with a quarter of a centimeter of vegetable oil in until the oil is literally smoking (it's important to have the oil very hot, so I would be careful). When this stage has been reached, remove the tin from the oven and pour a thin layer of batter into the tin and swirl it around to form a base layer, don't worry if it behaves oddly in the oil. Arrange your sausages in spaced out rows, and pour the rest of the batter on top. Bake in the oven for half an hour until risen and golden, do not open the oven at all until you are ready to remove the tin because this will cause the pudding to deflate. Slice up and serve, it's particularly good with a simple onion gravy (made by frying sliced onions in butter, adding half a pint of vegetable stock and a good dash of cornflour and simmering until thick and clear - not opaque like american gravies) and mashed potato.