Warm Lentil Salad with Poached Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The best lentils to use for a salad are the nutty-flavoured dark-green French lentilles de Puy, which are now widely available. When cooked they do not turn into a porridge. With all pulses you can calculate that 450 g / 1 lb dried, when rehydrated and cooked, will give you 6–8 portions fo