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Poached egg and lentils
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 4
Matthew Fort's easy supper is the perfect budget dish - both nourishing and very cheap
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Tips and suggestions
- Cooks Tips...
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"To be truthful," says Matthew, "I do the carrot, celery and leek in the food processor. But I always chop the onion by hand. Onions do not take kindly to processing."
You need to use the small green lentils for this recipe because they hold their shape when cooked. Red and brown ones will not do.
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Ingredients
Method
1. Finely chop the vegetables (see cook's note below).2. Heat the olive oil in a heavy-based saucepan until hot, then add the vegetables, stirring to coat them in oil.
3. Cook over medium heat for 5-7 minutes, stirring occasionally, until they are softened and the onion is transparent.
4. Rinse the lentils under cold water and add them to the vegetables, stirring well to combine.
5. Add the stock, bring to the boil and simmer for about 30 minutes until the lentils are tender but have not disintegrated.
6. Cool slightly and add the flavourings of your choice.
7. Serve the lentils with poached eggs.
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