Lentil salad with poached egg

Lentil salad with poached egg

My Organic Alnatura Recipes
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Source: Alnatura, Fotographer: Oliver Brachat


g fresh spinach
g Alnatura beluga lentils
firm tomatoes
small courgette
g butter
Alnatura sea salt
Alnatura pepper
Alnatura raw cane sugar
Alnatura nutmeg
ml cream
tbsp Alnatura white balsamic vinegar
fresh eggs

Carefully remove stalks from the spinach but ensure that the leaves remain whole. Wash the leaves thoroughly in a bowl of water and leave to drain in a sieve.

Boil the lentils in slightly salted water until al dente, then drain through a sieve.

Cut the tomatoes into quarters, deseed and chop the flesh into small pieces. Peel the onion. Cut the onion and courgette into small pieces.

Melt about 30 g butter in a large pan. Glaze the onion and courgette. Season with a pinch of sugar, salt and pepper. Pour over the cream and heat briefly. Add the chopped tomatoes and the lentils, keep warm.

Melt the rest of the butter in another large pan, add the spinach and cook over a low heat, stirring occasionally. Season with salt, pepper and nutmeg to taste. The spinach should have just wilted. Drain the spinach in a sieve and stir into the lentils and vegetables.

To poach the eggs, bring 1 litre water to simmering point in a wide pan. Add the vinegar. Break each egg into a separate small bowl (the yolk must remain whole). Briskly whisk to create a whirlpool in the simmering water. Quickly add the eggs to the boiling water and leave to stand for about 4 minutes. Important: the water must not boil! Remove the eggs with a slotted spoon and drain on kitchen paper. Add salt to taste.

Arrange the lentil and vegetable mixture on the plates and top with the poached eggs.


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