Lentil hash with poached eggs
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Turn a tin of lentils into a satisfying meal with a few tasty additions. Top with a poached egg and you have the perfect dish for brunch or a quick lunch.
Ingredients
Potatoes, Raw
300 g, cut into 2cm pieces
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Garlic
2 clove(s), finely chopped
Ground Cumin
2 teaspoon(s), level
Coriander, Dried
2 teaspoon(s), level, ground
Green or Brown Lentils, cooked
2 can(s), large, drained, drained and rinsed
Cherry Tomatoes
200 g, halved
Spinach
100 g, young leaf
Vinegar, All Types
1 teaspoon(s), white wine
Egg, whole, raw
4 medium, raw
Parsley, fresh
2 tablespoon(s), leaves picked
Chilli Powder
⅛ teaspoon(s), level, mild, pinch, to serve
Instructions
1
Cook the potatoes in a pan of boiling water for 8-10 minutes until just tender, then drain and let stand, uncovered for 2 minutes to dry.
2
Mist a large frying pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft, then add the garlic, cumin and coriander, and cook for 1 minute. Add the potatoes to the pan and cook for 5-6 minutes until golden, then stir in the lentils, tomatoes and spinach and season to taste. Cook over a low heat for 10 minutes.
3
Meanwhile, bring a pan of water to a simmer and add the vinegar. Crack an egg onto a saucer, then stir the simmering water to create a mini whirlpool. Carefully tip the egg into the centre of the whirlpool. Cook for 3-4 minutes, or until the egg white is set, then lift out with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
4
Serve the hash with the poached eggs on top, with a scattering of parsley leaves and a sprinkling of chilli powder and black pepper.
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