French-style lentils with egg
Ingredients
- 2tsp olive oil
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1 small onion, 1 small carrot, 1 celery stick, all finely chopped
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125g puy lentils
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1tsp tomato purée
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400ml hot vegetable stock
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200g canned chopped tomatoes
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A couple sprigs of thyme
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¼ Savoy cabbage, finely sliced
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2 large British Lion eggs
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2 rashers rindless streaky bacon
Preparation time: 15 mins, cooking time: 35 mins, serves: 2.
French-style lentils with soft-boiled egg - an internationally-inspired recipe that makes dinner a delicious success.
Method
- Heat the oil in a small pan and sauté the onion, carrot and celery for 10-15min until soft.
- Add the lentils, tomato purée, vegetable stock, tomatoes and thyme, and cover with a lid. Bring to a simmer and cook for 15min. Stir in the cabbage and continue to cook for 5min until the cabbage is tender.
- Put the eggs in a large pan of boiling water and cook for 6min. Shell and quarter. Grill the bacon until crisp and drain excess oil on kitchen paper. Chop into pieces.
- Divide the lentils between two bowls then top with the eggs and bacon.