How to make a lentil, shallot and egg supper bowl

A simple but filling main meal, ready in under half an hour. Using ready cooked lentils is a great shortcut so you’ll have supper on the table in no time

Lentil, shallot and egg supper bowl

Prep: 5 minutes

Cook: 15 minutes

Serves 1

​1tsp oil
100g lardons
​2 shallots, finely sliced
1 pack, ready to eat tomato flavour lentils
1 roasted red pepper, chopped into chunks (from a jar is fine)
Dash of white wine vinegar (optional)
1 egg
Handful of rocket

Put a pan of water on to boil ready to poach the egg. Heat a frying pan and cook the lardons until brown and crisp. Turn the heat down a little and add the shallots to the pan, stir and cook gently for five minutes. Add the lentils to the pan along with the pepper and a dash of water to loosen.

While that heats through, add a dash of white wine vinegar (optional) to the gently simmering egg pan. Reduce the heat and use a spoon to swirl the water into a whirlpool. Crack the egg into the centre of the whirlpool and leave to cook for two to three minutes or until cooked to your liking.

Spoon the warm lentils into a bowl, top with the poached egg and a good grind of black pepper and add a few sprigs of rocket.

Note: if you can’t find tomato flavour lentils, use any ready to eat pulses and add a few chopped cherry tomatoes.

Recipe from ukshallot.com