Quick lentils with kale and poached egg
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp, extra virgin variety
Leek
1 whole, thinly sliced
Celery
2 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Shortcut bacon
45 g, (Buy 50g) fat trimmed, chopped
Garlic
2 clove(s), crushed
Lentils, canned, rinsed, drained
2 400g can, (2 x 400g can)
Salt reduced chicken stock
½ cup(s), (125ml)
Kale
6 cup(s), (1 bunch), stems removed, leaves shredded
Egg(s)
4 medium
Cooked quinoa
1½ cup(s), (300g)
Instructions
1
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.
2
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.
3
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.
4
Top lentils with a poached egg and serve with quinoa.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.