Last night I was going out to give a talk on nutrition for mental health to a group of counsellors and psychotherapists, so supper had to be early, quick and sustaining. The fridge was rather bare… some bacon, eggs, and a leftover pot of piri piri salsa – so finding something that was also delicious was a challenge. But, kitchen alchemy was definitely working last night, together with a tin of lentils from the cupboard we had a delicious supper that I’ll definitely be making again. Here goes:
- olive oil
- 1 medium onion, red or white
- 4 rashers streaky bacon, smoked or unsmoked
- a few cherry tomatoes, halved.
- pinch of chilli flakes
- small clove of garlic
- 400g cooked/tinned Puy lentils or Beluga lentils
- 1 tbsp red wine vinegar
- 2 eggs
- parsley and salsa to serve
Chop the onion and bacon very fine and fry in a glug of olive oil in a small sauté pan until just starting to colour. At this point add the finely chopped garlic and chilli flakes and cook for a further minute.
Drain and rinse the lentils and add them to the pan along with the halved cherry tomatoes. Allow this mixture to heat thoroughly until the tomatoes begin to break up, then stir in the red wine vinegar.
With your wooden spoon make 2 indentations on the lentil mix and drop a raw egg into each ‘hole’. Pop the lid back on the pan and let it steam away for 3 minutes.
Serve with some chopped parsley and a tablespoon of spicy tomato salsa on the side.