Quick lentils with kale and poached egg
2 tsp, extra virgin variety
1 whole, thinly sliced
2 individual, finely chopped
1 medium, finely chopped
45 g, (Buy 50g) fat trimmed, chopped
2 clove(s), crushed
Lentils, canned, rinsed, drained
2 400g can, (2 x 400g can)
Salt reduced chicken stock
½ cup(s), (125ml)
6 cup(s), (1 bunch), stems removed, leaves shredded
1½ cup(s), (300g)
- Heat oil in a large non-stick frying pan over medium heat. Cook leek, celery, carrot and bacon, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add lentils and stock and bring to the boil. Reduce heat to low and simmer for 3 minutes or until the stock has reduced. Add kale and cook, stirring, until just wilted. Season.
- Meanwhile, bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to make a whirlpool. Carefully add eggs, one at a time, to the centre of whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
- Top lentils with a poached egg and serve with quinoa.