French-Style Lentils and Poached Eggs
with Roasted Sweet Potatoes and Goat Cheese- Egg
- Milk
- Walnuts
- Mustard
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Soy
- Crustaceans
- Milk
- Sesame
- Sulphites
- Egg
- Fish
- Mustard
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Sweet potato • Grade A egg • Lemon • Arugula and spinach mix • Shallot • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Walnuts • Honey • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Lentils, canned
(Contains: May contain traces of allergens, Gluten, Wheat)
56 g
Arugula and Spinach Mix
7 g
Parsley
1 unit(s)
Sweet Potato
1 unit(s)
Lemon
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Shallot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To an unlined baking sheet, add walnuts. Toast in the top of the oven for 3-4 min, until golden.
- Meanwhile, cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-24 min, stirring halfway through, until tender and golden.
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- To a medium pot, add shallots, lemon juice, honey and 1/4 tsp salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until salt dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
- Carefully rinse the pot.
- To the same pot, add 6 cups of hot water (same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, roughly chop parsley.
- Using a strainer, drain and rinse lentils.
- To the bowl with pickled shallots, add mustard, lemon zest, half the parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Stir in lentils.
- Crack eggs into 2 (4) small glasses or ramekins.
- Add vinegar to the simmering water.
- Using a spoon, swirl water carefully to create a vortex. One at a time, gently add eggs to the swirling water.
- Cook for 3-4 min, stirring water every few minutes, until eggs are soft-set.**
- Meanwhile, line a plate with paper towels.
- Once each egg has reached desired doneness, remove from water with a slotted spoon. Arrange on prepared plate. Season with salt and pepper.
- To the bowl with marinated lentils and shallots, add roasted sweet potatoes and arugula and spinach mix. Season with salt and pepper, then toss to combine.
- Divide salad between plates.
- Top with poached eggs, goat cheese, walnuts and remaining parsley.
