LENTILS WITH POACHED EGG AND BACON
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
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.