Warm Lentil Salad
2 medium eggs
1 tbsp olive oil
2 large leeks, chopped
1 red (bell) pepper, seeded and chopped
1 x 400g/14oz can lentils, drained
150ml/¼ pint/scant ⅔ cup vegetable stock
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Bring a small pan of water to the boil and lower the eggs into the pan. Reduce the heat and simmer gently for 7 minutes. Remove the eggs and set aside to cool.
2 Meanwhile, heat the oil in a large pan and cook the leeks and red pepper over a low heat for 10 minutes, stirring occasionally, until softened.
3 Stir in the lentils and stock and bring to the boil. Reduce the heat and simmer gently for 3 minutes. Season to taste with salt and pepper and stir in the parsley.
4 Shell the eggs and cut them in quarters.
5 Divide the lentil mixture between two shallow serving bowls and top with the eggs.