Warm lentil salad with poached egg & pesto

Recipes / Eggs

Try this hearty, low calorie warm salad. The basil pesto provides a punchy flavour negating the need for a dressing.

Recipe «Warm lentil salad with poached egg & pesto» presented in category Recipes / Eggs, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 200g French green lentils, 200g grape tomatoes, halved, 1 tbs 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 , 1 tbs white vinegar, 4 eggs, 1 tbs basil pesto, Baby basil leaves, to serve.

Ingredients:

  • 200g French green lentils 
  • 200g grape tomatoes, halved 
  • 1 tbs 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 
  • 1 tbs white vinegar 
  • 4 eggs 
  • 1 tbs basil pesto 
  • Baby basil leaves, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide lentil mixture among serving bowls. Top with a poached egg, a dollop of pesto and basil leaves.