A simple but filling main meal, ready in under half an hour! Using ready cooked lentils is a great short-cut so you’ll have supper on the table in no time. 20 mins 1 Easy Ingredients 1tsp oil 100g lardons 2 shallots, finely sliced 1 pack, ready to eat Tomato flavour Lentils 1 roasted red pepper, chopped into chunks (from a jar is fine) Dash of white wine vinegar (optional) 1 egg Handful of rocket Method Put a pan of water on to boil ready to poach the egg. Heat a frying pan and cook the lardons until brown and crisp. Turn the heat down a little and add the shallots to the pan, stir and cook gently for 5 minutes. Add the lentils to the pan along with the pepper and a dash of water to loosen. While that heats through, add a dash of white wine vinegar (optional) to the gently simmering egg pan. Reduce the heat and use a spoon to swirl the water into a whirlpool. Crack the egg into the centre of the whirlpool and leave to cook for 2-3 minutes or until cooked to your liking. Spoon the warm lentils into a bowl, top with the poached egg and a good grind of black pepper and add a few sprigs of rocket. Note: if you can’t find tomato flavour Lentils, use any ready to eat pulses and add a few chopped cherry tomatoes. www.ukshallot.com About The AuthorCatherine Scott Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards. Let us know what you think comments