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We hope you got benefit from reading it, now let’s go back to warm lentil, bacon and kale salad with poached egg recipe. You can cook warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Take 4 tbsp dried green lentils
- Use 1/2 onion, chopped
- Get 2 Bacon rashers, chopped
- Get 2 large handfuls of kale
- Prepare 2 cloves garlic, finely chopped
- Take 1 large egg
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.
You'll never be satisfied with restaurant frisee again. In her version, kale replaces the standard curly frisee lettuce—it's tossed with a mustardy dressing made with the One of the best things about the dish might be the way she hacks the tricky job of poaching eggs. A simple lentil salad was the first thing I piled on my plate at Chez Navarre. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture.
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