Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, warm lentil, bacon and kale salad with poached egg. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Add the vinegar to the water, reduce to a simmer and whisk the water to create a whirlpool.
Warm lentil, bacon and kale salad with poached egg is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Warm lentil, bacon and kale salad with poached egg is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Get 4 tbsp dried green lentils
- Prepare 1/2 onion, chopped
- Prepare 2 Bacon rashers, chopped
- Take 2 large handfuls of kale
- Get 2 cloves garlic, finely chopped
- Make ready 1 large egg
Lentil and bacon salad with poached egg 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. 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.
Steps 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.
Delia's Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing recipe. This makes a fun starter for four people, or a zappy light lunch or supper dish for two. Fry until crisp and golden, then scoop out and place on kitchen towel to drain. Transfer to a bowl, cover, keep warm. Drain lentils, gently stir into the leek and carrot mixture.
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