Poached Egg and Lentil Salad
recipe

This delicious poached egg and lentil salad is a perfect breakfast or light lunch. The salad is seasoned with bacon and fresh herbs, and served with a warm poached egg. Preparation time is about 30 minutes, and the recipe serves 2.

Ingredients:

- 2 eggs
- 1 cup green lentils
- 2 slices of bacon
- 1 large tomato
- 1/2 red onion
- 1/4 cup fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon vinegar (optional)

Instructions:

1. Cook the lentils according to package instructions until tender. Drain and set aside.
2. Fry the bacon slices in a pan until crispy. Remove from the pan and crumble.
3. Chop the red onion and tomato. Add them to the same pan where you cooked the bacon, and sauté briefly.
4. Add the cooked lentils, olive oil, salt, and pepper. Mix well and heat everything together.
5. Fill a pot with water and bring it to a boil. Add vinegar to the water if using. Crack the eggs gently into a bowl and then carefully pour them into the boiling water. Cook for 3-4 minutes.
6. Serve the lentil salad on plates and place a poached egg on top.
7. Cut the poached egg in half and dip the salad into the yolk.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 18 g
- Fiber: 8 g

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