We love a protein based warm bowl of deliciousness!! Protein rich and hearty for these cooler days!!


  • 7 oz lentils
  • 1 red onion, finely chopped
  • 8 oz cherry tomatoes, halved
  • 1 tablespoon
  • 1 tablespoon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper
  • 2 oz walnut pieces
  • 3 ½ oz baby leaf spinach
  • 4 medium eggs


  1. Place the lentils in a large saucepan with 600ml (1 pint) vegetable stock, and bring to the boil. Reduce the heat and simmer for 25 – 30 minutes or until tender. Drain and transfer to a large bowl. Mix the cooked (or ready-prepared) lentils with the chopped red onion, tomatoes and herbs.
  2. Place the olive oil and red wine vinegar in a bottle or screw top glass jar and shake together. Pour the dressing over the lentil salad. Toss lightly and season with salt and pepper.
  3. Arrange the spinach leaves on four plates or bowls, spoon the lentil salad on top then scatter over the walnuts.
  4. Meanwhile, bring a large pan of water to the boil. Break the eggs into the water and cook for 3 – 4 minutes. Lift them out with a slotted spoon and place on top of the lentil salad.

Recipe taken from: https://www.eggrecipes.co.uk/recipes/warm-lentil-and-egg-salad