Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, warm lentil, bacon and kale salad with poached egg. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Warm lentil, bacon and kale salad with poached egg is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Warm lentil, bacon and kale salad with poached egg is something which I have loved my whole life. They are nice and they look wonderful.

Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Season with freshly ground black pepper. All Reviews for Warm Lentil Salad with Poached Eggs.

To begin with this recipe, we must first prepare a few components. You can cook warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:

1. Make ready dried green lentils
2. Get onion, chopped
3. Prepare Bacon rashers, chopped
4. Get large handfuls of kale
5. Prepare cloves garlic, finely chopped
6. Make ready large egg

Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle. A Salad of Bacon and Eggs. You'll never be satisfied with restaurant frisee again. In her version, kale replaces the standard curly frisee lettuce—it's tossed with a mustardy dressing made with the One of the best things about the dish might be the way she hacks the tricky job of poaching eggs.

Steps to make Warm lentil, bacon and kale salad with poached egg:

1. Wash and rinse lentils in cold water.
2. Boil lentils vigorously in fresh water for 10 minutes. Then simmer in a covered pan for 20-30 minutes, making sure they don't run dry.
3. Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
4. Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
5. Meanwhile, poach an egg in a pan of boiling water.
6. Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.

You'll never be satisfied with restaurant frisee again. In her version, kale replaces the standard curly frisee lettuce—it's tossed with a mustardy dressing made with the One of the best things about the dish might be the way she hacks the tricky job of poaching eggs. You can cook lentils like this for lots of other salads, too. They're also very good as a side salad, without any embellishment, served at room temperature. Be sure to dress the lentils while they are still warm, so that they stay moist and absorb the flavours of the vinaigrette.

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