Make Healthy Meals

Puy lentils originate from France and have a distinct flavor. They also cook much faster than the standard lentil varieties. You should be able to find puy lentils in your supermarket or specialty gourmet shop.

1 cup dried puy lentils
1 bay leaf
2 tablespoons olive oil
4 spring onions, finely sliced
2 large garlic cloves, peeled and crushed
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
4 plum tomatoes, finely diced
4 tablespoons creme fraiche or sour cream
A handful of chopped fresh parsley to serve
4 poached eggs

Place the lentils and bay leaf in a saucepan of hot boiling water. Boil for 10 minutes. Remove from heat and drain. Return to rinsed pan and simmer over low heat for approximately 20 minutes or until tender.

In a separate pan heat the oil and saut the garlic and spring onions for approximately 1 to 2 minutes. Add the Dijon mustard, lemon zest/rind and juice. Then mix in the tomatoes and seasonings. Saute on low for a further 2 minutes. Remove mixture to a large bowl and set aside.

Now poach the eggs gently in a saucepan of simmering salted water.

Once the lentils are cooked and the mixture is reduced, turn the heat off and add the sauteed tomato mixture to pan. Mix well to heat mixture through. Discard the bay leaf. Serve into 4 individual bowls topped with one poached egg and a scatter of fresh, chopped parsley.

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