LENTILS WITH POACHED EGG AND BA­CON

EADT Suffolk - - Food -

Serves 2 In­gre­di­ents

170g Hodmedod’s brown and green lentils 1 car­rot, peeled but left whole 1 onion, peeled and chopped Bou­quet garni 500ml chicken or veg­etable stock or water Oil A large hand­ful of chopped fresh pars­ley A squeeze of le­mon juice Salt and freshly ground black pep­per 4 rash­ers of streaky ba­con 2 eggs

Method

Rinse the lentils to re­move and place in a large saucepan. Add the car­rot, onion and bou­quet garni and stock and bring slowly to the boil. Sim­mer gen­tly un­til the lentils are ten­der but still have a bit of bite.

Heat the grill and put a pan of water on for your eggs.

Drain the lentils (save the stock for a soup), dis­card the bou­quet garni, dice the car­rot and re­turn it to the pan. Sea­son with a splash of good qual­ity oil, a big squeeze of le­mon juice and salt and pep­per. Keep warm.

Quickly grill the ba­con un­til crisp and poach the eggs. Stir the pars­ley through the lentils, di­vide be­tween two bowls and top with the eggs and ba­con.

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