Lentil, shallot & egg supper bowl

Super tasty, easy-to-make midweek recipe that packs in the fibre and protein.

Lentil, Shallot & Egg Supper Bowl

A simple but filling main meal, ready in under half an hour! Using ready cooked lentils is a great short-cut so you’ll have supper on the table in no time.

Serves: 1

Cooking time:  15 minutes                                          


  • 1tsp oil
  • 100g lardons (diced bacon)
  • 2 shallots, finely sliced
  • 1 pack, ready to eat Tomato flavour Lentils
  • 1 roasted red pepper, chopped into chunks (from a jar is fine)
  • Dash of white wine vinegar (optional)
  • 1 egg
  • Handful of rocket


Put a pan of water on to boil ready to poach the egg. Heat a frying pan and cook the lardons until brown and crisp.

Turn the heat down a little and add the shallots to the pan, stir and cook gently for 5 minutes. Add the lentils to the pan along with the pepper and a dash of water to loosen.

While that heats through, add a dash of white wine vinegar (optional) to the gently simmering egg pan. Reduce the heat and use a spoon to swirl the water into a whirlpool. Crack the egg into the centre of the whirlpool and leave to cook for 2-3 minutes or until cooked to your liking.

Spoon the warm lentils into a bowl, top with the poached egg and a good grind of black pepper and add a few sprigs of rocket.

Note: if you can’t find tomato flavour Lentils, use any ready to eat pulses and add a few chopped cherry tomatoes.

Recipe courtesy of ukshallot.com

Last modified: June 10, 2021

Written by 12:57 pm Food & Drink, Recipes