Lentil and Fresh Bean Salad with Poached Egg

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

150g (5oz) Beluga lentils
1 thyme sprig
1 celery stick, broken in half
3 garlic cloves
750g (1lb 10oz) frozen broad beans, blanched and peeled
200g (7oz) French beans, blanched
250g (9oz) ripe tomatoes, halved
bunch spring onions, finely sliced
4tbsp olive oil
3tbsp balsamic vinegar
4 eggs
100g (4oz) baby Swiss chard

1 Put the lentils, thyme, celery and garlic in a pan. Pour over 1 litre (1¾pt) water and bring to the boil. Simmer for 20 minutes until tender. Drain the lentils (remove the thyme, celery and garlic) and put them in a large bowl. Stir in the broad beans, French beans, tomatoes and spring onions. Season with black pepper and drizzle with the olive oil and vinegar.

2 Meanwhile, poach the eggs for a couple of minutes. Remove with a slotted spoon and drain on kitchen paper. Divide the Swiss chard among four plates and spoon the lentil mixture over. Top with an egg and serve warm.

Per serving: 450cals, 21g fat, 4g saturated fat, 39g carbohydrate 

Free Newsletter

Sign up for our daily fashion news, beauty buys, competitions and offers from W&H, Time Inc. UK and its partners.


woman&home magazine

  • Subscribe to w&h from only £28.99