Lentils are dull until something sharp arrives. Dress them while they are still hot and they drink the vinaigrette instead of wearing it: the Dijon and the shallot get right inside. A soft egg on top, broken with the back of a spoon, and it stops being a side dish.
40 mins. Serves 4.
Ingredients
- 300g Puy or small brown lentils
- 70ml Plateit French Vinaigrette
- 1 Carrot, whole, peeled
- 1 Bay leaf
- 4 Eggs
- Flat leaf parsley, chopped, a handful
- Salt and pepper, to taste
Method
- Lentils into a pot with the carrot, the bay leaf and plenty of cold water. Simmer 22 to 25 mins until tender with a little resistance left. No salt until the end or the skins toughen.
- Boil the eggs 6 mins 30, straight into cold water, peel.
- Drain the lentils well. Pull out the carrot and the bay. Tip the lentils hot into a bowl.
- Pour over 70ml of Plateit French Vinaigrette and fold through. Leave 5 mins. They will take it all.
- Season, add the parsley, halve the eggs over the top. Eat warm, not hot.
Do this: A few torn pieces of leftover roast pork or a rasher of bacon fried hard turns it into dinner.