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Quick puy lentil salad with a poached egg

Name: Quick puy lentil salad with a poached egg
Yield: Serves 2
Cuisine: British recipes
Ingredients: 250g pack microwavable puy lentils; 1 red onion, cut into 8 wedges; 200g baby leeks, trimmed; 2 tbsp olive oil; the juice of 1 lemon; 1 tsp wholegrain mustard; 2 tbsp chopped fresh flatleaf parsley; 50g SunBlush tomatoes; 2 eggs

Published: 31 Mar 08
Updated: 4 Mar 25

Pre-cooked lentils in this quick and hearty vegetarian recipe means that supper is on the table in just 15 minutes.

Easy
April 2008

Test kitchen approved

Serves 2
Ready in 15 min

Pre-cooked lentils in this quick and hearty vegetarian recipe means that supper is on the table in just 15 minutes.

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Ingredients

250g pack microwavable puy lentils
1 red onion, cut into 8 wedges
200g baby leeks, trimmed
2 tbsp olive oil
the juice of 1 lemon
1 tsp wholegrain mustard
2 tbsp chopped fresh flatleaf parsley
50g SunBlush tomatoes
2 eggs

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Method

Warm the Puy lentils in a saucepan with a splash of water or microwave according to pack instructions and set aside.
Place a griddle pan over a high heat. Put the red onion, baby leeks, ½ tablespoon olive oil and plenty of seasoning in a bowl. Turn to coat in the oil. Spread out in the hot griddle pan in a single layer and cook for 1-2 minutes on each side, until marked with griddle lines. The leeks will cook faster than the onions. Remove to a plate with tongs.
Combine 1½ tbsp of olive oil with the juice of 1 lemon, 1 tsp wholegrain mustard and 2 tbsp chopped fresh flatleaf parsley. Stir into the warm lentils with the tomatoes, drained and roughly chopped, and the griddled veg.