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Warm lentil salad with poached egg & pesto
Warm lentil salad with poached egg & pesto
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Serve up a flavorful low-cal warm salad with basil pesto for a punchy flavor without needing extra dressing.
Ingredients:
  • 200g (1 cup) French green lentils
  • 200g grape tomatoes, halved
  • 18.20 gm extra virgin olive oil
  • 2 short cut bacon rashers, chopped
  • 1 large carrot, peeled, finely chopped
  • 1 large celery stick, finely chopped
  • 1 leek, trimmed, finely chopped
  • 2 tsp red wine vinegar
  • 20.00 ml white vinegar
  • 4 eggs
  • 20.00 gm basil pesto
  • Baby basil leaves, to serve
Instructions:
  • In a small saucepan, cover lentils with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes, stirring occasionally, until tender. Drain lentils.
  • Preheat your oven to 180C/160C fan forced and line a baking tray with baking paper. Arrange tomatoes, cut side up, on the tray, then drizzle with 1 tsp of oil and season. Roast for 15-20 minutes until tender.
  • - Heat the remaining oil in a large frying pan over medium heat until shimmering. Stir in the bacon and cook for 2 minutes until golden. - Add the carrot, celery, and leek to the pan and reduce heat to low. Cook, stirring occasionally, for 10 minutes until vegetables are tender. - Stir in the red wine vinegar, then transfer the mixture to a bowl. - Combine the lentils and tomatoes with the vegetable mixture. Season to taste and gently toss to mix everything together.
  • Bring a pot of water to a boil. Stir in white vinegar and create a gentle whirlpool. Gently slide in 2 eggs at a time and poach for 3 minutes for a soft yolk. Drain on paper towels.
  • Spoon lentil mixture into individual serving bowls. Garnish each with a poached egg, a spoonful of pesto, and fresh basil leaves.

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