French-style lentils with egg
- 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.