Warm Lentil Salad with Eggs

Serves approx. 4
Warm Lentil Salad with Eggs


  • 1 cup French green lentils
  • 200g grape tomatoes, halved
  • 1 tsp extra virgin olive oil
  • 2 short cut bacon rashers, chopped
  • 1 large celery stick, finely chopped
  • 2 tsp red wine vinegar
  • 1 tbs white vinegar
  • 4 eggs
  • 1 tbsp basil pesto
  • Baby basil leaves, to serve



  1. Place lentils in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, stirring occasionally for 20 min or until tender. Drain.
  2. Meanwhile, preheat oven to 180C/160C fan forced and line a baking tray with baking paper. Place tomatoes cut side up, on the tray. Drizzle with 1 tsp of the oil. Season. Roast for 15-20 minutes or until tender.
  3. Bring a saucepan of water to the boil over high heat. Add white vinegar. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully add eggs, 2 at a time, to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Drain eggs on paper towel.
  4. Divide lentil mixture among serving bowls. Top with a poached egg, a dollop of pesto and basil leaves.

Nutrition info per serve:

Calories: 390

Fat: 20g

Saturated fat: 3.6g

Fibre: 13g

Protein: 29g

Carbohydrates: 42.5g