Sunny-Side Up Lentil Salad

Ingredients for Sunny-Side Up Lentil Salad

• 1 can (400g) diced tomatoes, including liquid

• 240ml chopped onion

• 80g lentils, rinsed

• 70g finely diced celery

• 50g finely diced carrot

• 1 tablespoon chopped fresh thyme

• 2 1/2 tablespoons white wine vinegar

• 2 tablespoons chopped fresh tarragon (or parsley)

• 1 teaspoon Dijon mustard

• 2 teaspoons olive oil

• 4 eggs

• 4 cups mixed baby lettuces

Boil 725ml water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 60ml . Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tablespoon tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1/2 tablespoons vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.

Half of a 6-inch whole-wheat pita per person

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.