Warm Lentils with Poached Eggs and Salsa Verde

Make warm lentils with poached eggs and salsa verde, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
2 large, about 110 g Egg
100 g Cherry tomatoes
40 g Rocket
8 g Olive oil
1 tsp (6 g) Dijon mustard
1 tbsp, chopped Capers
Half a clove, crushed Garlic
A big handful, chopped Fresh parsley
A small handful, chopped Fresh basil
1 tsp Red wine vinegar
Ingredient notes on the recipe page.

METHOD
1. Chop the herbs, capers and garlic together finely and stir in the oil, mustard and vinegar. Season and set aside.
2. Warm the lentils in a small pan with the halved tomatoes and a splash of water for five minutes until the tomatoes soften.
3. Poach the eggs in barely simmering water for three minutes until the whites are set and the yolks soft.
4. Pile the lentils on the rocket, set the eggs on top and spoon the salsa verde over.

Contains eggs, mustard and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/warm-lentils-poached-eggs-salsa-verde

AI-generated images illustrating the recipe.

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