Lentils, ham hock and kale with poached eggs

Lentils, ham hock and kale with poached eggs
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
377kcals
Fat
17g (4.4g saturated)
Protein
32.3g
Carbohydrates
22.3g (3.4g sugars)
Fibre
10.2g
Salt
3.6g
Calories
377kcals
Fat
17g (4.4g saturated)
Protein
32.3g
Carbohydrates
22.3g (3.4g sugars)
Fibre
10.2g
Salt
3.6g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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