Monday, 8 July 2013

Puy Lentils, Poached Egg and Smoked Paprika Yoghurt

This was a deliciously different salad. I used a combination of spinach and chard, both out of my garden and the rest mopped up leftovers. It was really simple to make even with lots of different parts to it and so tasty.

Puy Lentils, Poached Egg and Smoked Paprika Yogurt
(from Food to Glow)
(Serves 2)

300g cooked lentils
1 tbsp olive oil
½ red onion, chopped or 6 spring onions, chopped
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground ginger
½ tsp ground turmeric
4 tbsp Greek yoghurt
¼ tsp smoked or paprika (optional)
A good handful of chopped greens, such as chard, kale, spinach, mustard
2 tbsp fresh dill, parsley or coriander, chopped
2 eggs
½ tsp cider vinegar (for egg poaching)

Heat the oil in a sauté pan and add the onions. Saute gently on a low heat until they are soft, stir in the cumin, coriander, ginger, turmeric and chopped greens.

Increase the heat and stir occasionally, to just wilt the greens. Cover and leave while you sort out the yoghurt and eggs.

In a small bowl, mix together the yogurt and paprika. Maybe add a squeeze of lemon if you like.

Poach the eggs.

To serve;  put a spoon of lentils on a plate, dollop on half the yogurt, top with more lentils and place the egg on the pile of lentils. Sprinkle over the chopped herbs.

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