Try this hearty, low calorie warm salad. The basil pesto provides a punchy flavour negating the need for a dressing.
- Place lentils in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, stirring occasionally, for 20 minutes or until tender. Drain.
- Meanwhile, preheat oven to 180C/160C fan forced and line a baking tray with baking paper. Place tomatoes, cut side up, on tray. Drizzle with 1 tsp of the oil. Season. Roast for 15-20 minutes or until tender.
- Heat remaining oil in a large frying pan over medium heat. Cook bacon, stirring, for 2 minutes or until golden. Add carrot, celery and leek. Reduce heat to low. Cook, stirring, for 10 minutes or until vegetables are tender. Stir in red wine vinegar. Transfer to a bowl. Add lentils and tomatoes to vegetable mixture. Season. Toss gently to combine.
- Bring a saucepan of water to the boil over high heat. Add white vinegar. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully add eggs, 2 at a time, to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Drain eggs on paper towel.
- Divide lentil mixture among serving bowls. Top with a poached egg, a dollop of pesto and basil leaves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set