Puy lentils with asparagus, and poached egg
Food doesn't have to be complicated to be delicious. This recipe for puy lentils with asparagus, and poached egg is quick, easy, and healthy, making it the perfect quick-fix midweek.
- 100g Puy lentils
- 3 tbsp white wine vinegar
- 1 bunch asparagustrimmed
- 1 shallotfinely chopped
- 4 tbsp of one or a mix soft herbs or parsley or chives or basilchopped
- 2 tbsp chiveschopped
- 1 tbsp olive oil
- 2 eggs
Nutrition: per serving
- kcal325
- fat14g
- saturates0g
- carbs27.7g
- sugars0g
- fibre6.8g
- protein23.9g
- salt0.25g
Method
step 1
Boil the lentils in salted water until al dente, about 15 minutes. Drain, mix with 1 tbsp vinegar and set aside. Blanch the asparagus in big pan of salted water. Drain and rinse in very cold water.
step 2
Pour the remaining vinegar over the shallot and let sit for a few minutes. Add the herbs, olive oil, and some seasoning and mix.
step 3
Heat a deep frying pan with some water and bring to a simmer. Crack the eggs, one at a time into a bowl and slide into the water. Simmer for 4-5 minutes until softly poached then remove with a slotted spoon and blot on kitchen paper.
step 4
Divide the lentils between 2 plates, top with the asparagus and an egg and drizzle the sauce over each.