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Photo of Lentil hash with poached eggs by WW

Lentil hash with poached eggs

2
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

If you fancy a change, swap the lentils for chickpeas – just remember to adjust the SmartPoints.

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