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.
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.comLast modified: June 10, 2021