Low Carbohydrate Recipes - Creamy Lemon Puy Lentils Recipe

Main Meals Recipes - Creamy Lemon Puy Lentils Recipe

Ingredients

Serve 6

250g/9oz/ generous 1 cup Puy lentils
1 bay leaf
30ml/2 tbsp olive oil
4 spring onions (scallions), sliced
2 large garlic cloves, chopped
15ml/ 1 tbsp Dijon mustard
finely grated rind and juice of 1 large lemon
4 plum tomatoes, seeded and diced
6 eggs
60ml/4 tbsp crème fraiche
salt and ground black pepper
30ml/2 tbsp chopped fresh flat leaf
parsley, to garnish

Method:

Put the lentils and bay leaf in a pan, cover with cold water, and bring to the boil. Reduce the heat and simmer, partially covered, for 25 minutes, or until the lentils are tender. Stir the lentils occasionally and add more water, if necessary. Drain.

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Heat the oil in a frying pan and cook the spring onions and garlic for about 1 minute or until softened. Add the Dijon mustard, lemon rind and juice, and mix.

Stir the tomatoes and seasoning into the onion mixture, then cook gently for 1-2 minutes until the tomatoes are heated through, but still retain their shape. Add a little water if the mixture becomes too dry.

Meanwhile, poach the eggs in a pan of lightly salted barely simmering water for 4 minutes, adding them one at a time.

Gently stir the lentils and crème fraiche into the tomato mixture, remove and discard the bay leaf, and heat through for 1 minute. Divide the mixture among six serving plates.

Top each portion with a poached egg, and sprinkle with parsley. Serve immediately.

Note: This Dish provide slowly-absorbed carbohydrate that provide energy but avoid an exaggerated insulin response) which can be caused by quickly-absorbed carbohydrates.

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