Name: French-style lentils with egg
Prep time: 15 min
Cook time: 35 min
Yield: 2
Ingredients: 2tsp olive oil; 1 small onion, 1 small carrot, 1 celery stick, all finely chopped; 125g puy lentils; 1tsp tomato purée; 400ml hot vegetable stock; 200g canned chopped tomatoes; A couple sprigs of thyme; ¼ Savoy cabbage, finely sliced; 2 large British Lion eggs; 2 rashers rindless streaky bacon

Serves: 2
Prep: 15 mins
Cook: 35 mins

Try our French-style lentils with soft-boiled eggs. An internationally inspired family meal.

Ingredients

2tsp olive oil
1 small onion, 1 small carrot, 1 celery stick, all finely chopped
125g puy lentils
1tsp tomato purée
400ml hot vegetable stock
200g canned chopped tomatoes
A couple sprigs of thyme
¼ Savoy cabbage, finely sliced
2 large British Lion eggs
2 rashers rindless streaky bacon

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.

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