Aspragus, egg and lentils

Puy lentils with asparagus, and poached egg

  • serves 2
  • Easy

Food doesn't have to be complicated to be delicious. This recipe for puy lentils with asparagus, and poached egg is quick, easy, and healthy, making it the perfect quick-fix midweek.



  • Puy lentils 100g
  • white wine vinegar 3 tbsp
  • asparagus 1 bunch, trimmed
  • shallot 1, finely chopped
  • soft herbs or parsley or chives or basil 4 tbsp of one or a mix, chopped
  • chives 2 tbsp, chopped
  • olive oil 1 tbsp
  • eggs 2


  • Step 1

    Boil the lentils in salted water until al dente, about 15 minutes. Drain, mix with 1 tbsp vinegar and set aside. Blanch the asparagus in big pan of salted water. Drain and rinse in very cold water.

  • Step 2

    Pour the remaining vinegar over the shallot and let sit for a few minutes. Add the herbs, olive oil, and some seasoning and mix.

  • Step 3

    Heat a deep frying pan with some water and bring to a simmer. Crack the eggs, one at a time into a bowl and slide into the water. Simmer for 4-5 minutes until softly poached then remove with a slotted spoon and blot on kitchen paper.

  • Step 4

    Divide the lentils between 2 plates, top with the asparagus and an egg and drizzle the sauce over each.

Nutritional Information

  • Kcals 325
  • Carbs 27.7g
  • Protein 23.9g
  • Fat 14g
  • Salt 0.25g
  • Fibre 6.8g