Ingredients
Cherry tomatoes
250 g
Dry lentils
1 cup(s), (200g), French-style green variety
Mushrooms
100 g, button variety, sliced
99% fat-free French dressing
2 tbs
Baby spinach leaves
60 g
Green shallot(s)
3 individual, thinly sliced
Egg(s)
4 medium
Instructions
Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place tomatoes on prepared tray and bake for 20 minutes or until soft. Cool slightly.
Meanwhile, cook lentils in a large saucepan of boiling water, following packet instructions, until just tender. Drain. Transfer to a large bowl. Add tomatoes, mushrooms, dressing, spinach and shallots and toss to combine. Season with salt and pepper.
Half-fill a medium frying pan with water and heat over medium-high heat until just simmering. Crack 1 egg into a cup, and then carefully slide egg into the pan. Cook for 3 minutes or until white has set but yolk is still soft. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs (you can cook several at once to save time).
Top lentil salad with eggs and sprinkle with pepper to serve.
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