Poached Eggs over Warm Lentils with Bacon

Name: Poached Eggs over Warm Lentils with Bacon
Ingredients: ¾ cup (185 mL) dry green or du Puy lentils; 1 garlic clove, peeled; ¾ cup (185 mL) dry green or du Puy lentils; 2 leeks (white and pale green parts only), halved lengthwise and thinly sliced, or 1 sweet onion, finely chopped; 4 slices bacon, chopped; 2 leeks (white and pale green parts only), halved lengthwise and thinly sliced, or 1 sweet onion, finely chopped; 2 leeks (white and pale green parts only), halved lengthwise and thinly sliced, or 1 sweet onion, finely chopped; Salt and pepper to taste; Salt and pepper to taste; 2 Tbsp (30 mL) red wine or balsamic vinegar, or to taste; 1 cup (250 mL) packed baby spinach leaves; 1 carrot, finely chopped; 2 Tbsp (30 mL) red wine or balsamic vinegar, or to taste; 2 leeks (white and pale green parts only), halved lengthwise and thinly sliced, or 1 sweet onion, finely chopped; 2 celery stalks, finely chopped (leafy parts too); 4 to 8 eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Thanks again, old issues of Gourmet. This made it to the top of our must-make list in under a day. (Adapted from the October 2000 issue.)

Ingredients

¾ cup (185 mL) dry green or du Puy lentils
1 garlic clove

Gluten-free
October

Method

In a small saucepan, cover the lentils with about twice their volume in water, add the garlic clove, bring to a simmer, and cook uncovered for about 30 minutes, or until just tender. (You can do this ahead of time and keep them in the refrigerator until you’re ready for them.)

While the lentils are simmering, cook the bacon until crisp in a large, heavy skillet; use a slotted spoon to t