Lentils with smoked duck and a poached egg
You can serve these lentils hot as a main course, or warm as a salad with a little vinaigrette of walnut oil and white balsamic vinegar.
Seasons & months
Preparation
-
Step 1
Soften the onion in oil. Add the carrots, peeled and cut into thin rounds.
Add the rinsed lentils along with water (twice the volume of the lentils).
Leave to cook for an hour.
-
Step 2
Slice the duck breast. If you don’t care for the fat, remove it from the whole breast.
Prepare the poached eggs… For the method, I’ll point you to the one explained beautifully (all in photos) by Chef Simon on Le Monde.
Put the lentils, the slices of duck breast and the poached egg onto plates.
Serve with a green salad.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
390
kcal
Protein
27,8
grams
Carbohydrates
55,1
grams
Fat
7,4
grams
Fibre
11,4
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
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