Puy lentils with asparagus & poached egg

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• Cat

  27 May 2009

  Cat rated and commented on this recipe

  

  Healthy and low-fat, but also very boring to eat. I used loads of fresh basil and a generous amount of seasoning, but it still didn't taste of anything much. A waste of good asparagus.

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• Michele

  17 September 2009

  Michele rated and commented on this recipe

  

  Not too keen on this but I will make it again and add some garlic and chopped bacon and a little red chilli because it has potential. Any lentil lover will be able to make it their own.

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• Melanie

  05 February 2010

  Melanie rated this recipe

  

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• VIZaVI

  19 March 2010

  VIZaVI rated this recipe

  

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• lambs_tail

  07 May 2010

  lambs_tail rated and commented on this recipe

  

  I thought this was a great base for a recipe. When cooking the lentils, I added fresh garlic and vegetable stock instead of water. This made a big improvement to the taste. I added some smoked ham at the end so that my husband wasn't disappointed with a meat-free dinner. I also added a few cherry tomatoes to make it prettier.... My husband said he would definitely like to have this dinner again. :-)

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• ParkBoy

  27 May 2010

  ParkBoy rated and commented on this recipe

  

  White wine vinegar wipes out the herbs - perked it up with some permesan cheese over the top and through the lentils. Like the suggestion above about cooking the lentils differently.

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• McCamley

  27 July 2010

  McCamley rated and commented on this recipe

  

  I found a hair in mine :-( oops silly me haha! It was nice, I added garlic & veg stock cube as advised by Lambs_tail Yum yum, id make it again for a starter!!

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• Tony Norris

  14 January 2012

  Tony Norris commented on this recipe

  I like the sound of this dish, but can't make up my mind whether it should be served hot or cold?

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Ingredients

• 100g Puy lentils
• 3 tbsp white wine vinegar
• 1 bunch asparagus , trimmed
• 1 shallot , finely chopped
• 4 tbsp chopped soft herbs, such as parsley , chives and basil, use one or a mix
• 2 tbsp chopped chives
• 1 tbsp olive oil
• 2 eggs

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Gluten-free

Ingredients

• 100g Puy lentils
• 3 tbsp white wine vinegar
• 1 bunch asparagus , trimmed
• 1 shallot , finely chopped
• 4 tbsp chopped soft herbs, such as parsley , chives and basil, use one or a mix
• 2 tbsp chopped chives
• 1 tbsp olive oil
• 2 eggs

Per serving

325 kcalories, protein 23.9g, carbohydrate 27.7g, fat 14 g, saturated fat 2.6g, fibre 6.8g, salt 0.25 g

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