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Ingredients
- 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
Method
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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.
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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.
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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.
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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
