Lentils, ham hock and kale with poached eggs
- April 2015
- Serves 4
- Hands-on time 20 min
This quick ham hock and lentil recipe is on the table in just 20 minutes. Top with a poached egg for extra protein goodness.
- Dairy-free recipes
- 17g (4.4g saturated)
- 22.3g (3.4g sugars)
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 2 x 250g packs ready-to-eat puy lentils (we like Merchant Gourmet)
- 150g frozen peas
- 500ml fresh chicken stock
- 200g kale
- 180g British free-range pulled ham hock from a pack
- 4 very fresh medium free-range eggs
- Heat the oil in a large saucepan. Finely slice the onion, then fry for 3-4 minutes. Crush the garlic into the pan and stir in the lentils, peas and stock. Simmer for 5 minutes.
- Meanwhile, bring another large pan of water to the boil (ready to poach the eggs). Boil the kettle. Put the kale in a colander, then pour over the kettle water. Drain, then stir through the lentils along with the ham hock. Season and keep warm on a very low heat.
- Crack 2 of the eggs into 2 ramekins, then carefully add to the pan of boiling water. Turn the heat down to a simmer and cook for 1½ minutes or until the whites set. Remove with a slotted spoon. Repeat with the other two eggs.
- Divide the lentils among 4 warm bowls, top each with a poached egg, then season with salt and pepper to serve.
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