Warm Lentil Salad with Bacon and a Poached Egg
Makes 1 serving

INGREDIENTS
150 g Cooked lentils (Puy or green lentils, cooked or from a pouch. Cooked weight, green or brown. A pouch is already this.)
90 g Bacon medallions (Cut into strips. Weighed raw. Back bacon with the fat on is about double.)
30 g Shallot (Finely chopped.)
1 tsp, about 6 g Dijon mustard
A tablespoon Red wine vinegar
1 tsp (5 g) Olive oil
60 g Spinach
1 large, about 55 g Egg
A handful, chopped Fresh parsley
Plenty Black pepper

METHOD
1. Whisk the shallot, mustard, vinegar and oil together in a bowl big enough to hold everything.
2. Fry the bacon strips in a dry non-stick pan until crisp at the edges, about five minutes. Add the lentils to the pan with a splash of water and warm through for two minutes.
3. Tip the hot lentils and bacon into the dressing with the spinach and toss until the leaves wilt from the heat.
4. Poach the egg in barely simmering water for three minutes, lift it onto the salad and scatter with parsley and pepper.

Contains eggs, mustard and sulphites.

RECIPE NOTES
Dressing the lentils while they are hot is the whole trick. Cold lentils sit in a dressing; hot ones drink it.
The lentils bring 13 g of protein on their own, so the bacon is 90 g rather than a whole packet. The egg on top brings the plate to the protein figure shown.

Full recipe: https://www.getfuel8.com/recipes/warm-lentil-salad-bacon-poached-egg
