Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, warm lentil, bacon and kale salad with poached egg. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Warm lentil, bacon and kale salad with poached egg is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Warm lentil, bacon and kale salad with poached egg is something which I’ve loved my whole life.
Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft. Meanwhile, poach an egg in a pan of boiling water. Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad. Transfer to a bowl, cover, keep warm.
To begin with this recipe, we have to prepare a few ingredients. You can cook warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Prepare 4 tbsp dried green lentils
- Take 1/2 onion, chopped
- Make ready 2 Bacon rashers, chopped
- Get 2 large handfuls of kale
- Get 2 cloves garlic, finely chopped
- Make ready 1 large egg
Poach the eggs (you can do two at a time if you use a wide sauté pan), draining them on kitchen paper when you lift them out. Heat oil in a large pan. Add vinegar and cook until it's mostly evaporated. Drain the lentils well and add them to the skillet along with the spinach and tarragon; cook, stirring, until heated through and the spinach wilts.
Instructions to make Warm lentil, bacon and kale salad with poached egg:
- Wash and rinse lentils in cold water.
- 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.
- Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
- Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
- Meanwhile, poach an egg in a pan of boiling water.
- Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.
Add vinegar and cook until it's mostly evaporated. Drain the lentils well and add them to the skillet along with the spinach and tarragon; cook, stirring, until heated through and the spinach wilts. Season with salt and pepper and stir in the bacon. French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
So that is going to wrap this up with this special food warm lentil, bacon and kale salad with poached egg recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
