This is the kind of food that warms the soul, and knowing what I will be eating for dinner makes those early morning starts less unpleasant. Including a crumbly goats' cheese in the mixture is a reliable way to satisfy my hunger, a few thin slices of prosciutto will perk up the frugal nature of the lentils and the poached egg just gilds the lily.
|1 cup||Green lentils (Main)|
|1 Tbsp||Olive oil|
|6 slices||Goat's milk cheese (Main)|
|1 Tbsp||Malt vinegar|
|1 bunch||Fresh parsley|
|1 to taste||Salt and freshly ground black pepper|
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- Rinse the lentils thoroughly under cold running water then put them into a saucepan with 3 cups of lightly salted water. Bring slowly to a simmer, cook for 15-20 minutes until they are tender, then drain through a sieve. Tip into a warm bowl and stir the olive oil and cheese through.
- While the lentils are cooking, bring another saucepan of lightly salted water to a vigorous simmer and add the malt vinegar. Carefully break each egg into a breakfast cup, then gently slide the egg into the water, reducing the heat to a gentle roll. Cook the eggs for 3 minutes, then remove them with a slotted spoon to a dish lined with kitchen paper.
- Roughly chop the parsley and fold gently into the lentil mixture. Check the seasonings and add salt and pepper if necessary.
- Divide the lentil salad between 2 plates and arrange the prosciutto slices over the salad. Top each plate with a poached egg.