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Photo of Quick lentils with kale and poached egg by WW

Quick lentils with kale and poached egg

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp, extra virgin variety

Leek

1 whole, thinly sliced

Celery

2 stick(s), finely chopped

Carrot(s)

1 medium, finely chopped

Shortcut bacon

45 g, (Buy 50g) fat trimmed, chopped

Garlic

2 clove(s), crushed

Lentils, canned, rinsed, drained

2 400g can, (2 x 400g can)

Salt reduced chicken stock

½ cup(s), (125ml)

Kale

6 cup(s), (1 bunch), stems removed, leaves shredded

Egg(s)

4 medium

Cooked quinoa

1½ cup(s), (300g)

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Cook leek, celery, carrot and bacon, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add lentils and stock and bring to the boil. Reduce heat to low and simmer for 3 minutes or until the stock has reduced. Add kale and cook, stirring, until just wilted. Season.
  3. Meanwhile, bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to make a whirlpool. Carefully add eggs, one at a time, to the centre of whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
  4. Top lentils with a poached egg and serve with quinoa.

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