Lentil salad with poached eggs
1 cup(s), (200g), French-style green variety
100 g, button variety, sliced
reduced-fat French dressing
baby spinach leaves
3 individual, thinly sliced
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place tomatoes on prepared tray and bake for 20 minutes or until soft. Cool slightly.
- Meanwhile, cook lentils in a large saucepan of boiling water, following packet instructions, until just tender. Drain. Transfer to a large bowl. Add tomatoes, mushrooms, dressing, spinach and shallots and toss to combine. Season with salt and pepper.
- Half-fill a medium frying pan with water and heat over medium-high heat until just simmering. Crack 1 egg into a cup, and then carefully slide egg into the pan. Cook for 3 minutes or until white has set but yolk is still soft. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs (you can cook several at once to save time).
- Top lentil salad with eggs and sprinkle with pepper to serve.