This high-fibre, high-protein lentil salad is one of the best we’ve ever had. Served with a variety of summer vegetables and topped with a poached egg, refuelling couldn’t be any easier. If you’re not sure how to poach an egg, don’t worry, chef Amanda has you covered!
1 cup du Puy lentils
2 ½ cups of water
Salt and pepper to season
Spice bag (1 bay leaf, 2 coriander stems, 1 tsp fennel seed)
1. Place the du Puy lentils into a sieve or small colander.
2. Rinse under running water.
3. Fill the saucepan with the water and bring to a boil.
4. Once the water is boiling, lower the heat and let simmer for about 25 minutes (it’s a good idea to stir the lentils occasionally). The lentils are cooked when the water has been absorbed and they taste tender.
5. Remove from the heat and cool.
Summer Vegetables & Lentil Salad
3 slices peameal bacon (diced)
½ shallot (fine)
1 clove garlic (sliced fine)
2 tbsp extra-virgin olive oil
½ green zucchini (quartered, seeds removed & diced)
½ yellow zucchini (quartered, seeds removed & diced)
1 vine ripe yellow tomato (cut in to 8 petals, seeds removed)
2 cups organic kale (roughly chopped)
1 jalapeño (fine)
½ cucumber (quartered, seeds removed & diced)
1 vine ripe red tomato (cut into 8 petals, seeds removed)
1 avocado (diced)
6 basil leaves (chiffonade)
¼ cup feta cheese (crumbled)
½ cup charred lemon vinaigrette *recipe below*
1. In a large frying pan, turn heat on high.
2. Add the peameal and fry, cook for 2 minutes and add the shallots, garlic and jalapeno and sweat off, add 2 tbsp of olive oil
3. Add the diced zucchini, and let sweat for 2 minutes.
4. Add kale and tomato, sweat to wilt kale and soften the tomato.
5. Add lentils and season to taste, remove from heat
6. Mix together in a bowl with charred lemon vinaigrette, and add basil
7. place 2 poached eggs on top.
1 cup extra-virgin olive oil
2 tsp kosher salt
1. Cut the lemons (into halves, lengthwise).
2. Heat a cast iron pan and cook the lemons until charred.
3. Transfer the lemons to a large coarse strainer, set over a bowl. Using a wooden spoon scoop all the juice from the lemons and discard the skins + seeds.
4. Stir in the olive oil and season with salt + pepper.
How to Poach an Egg:
2-4 eggs Note: using fresh eggs is key. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.
1. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. 2. Working with the eggs, one by one, break or crack each egg into a saucer or small bowls. You want to do this for two reasons: a) so you don’t break the yolk and b) it prevents adding bad eggs.
3. If the water is too cold, the egg will separate apart before it cooks; if the water is too hot, you will end up with tough whites.
4. Slip eggs carefully into slowly or gently simmering water by lowering the containr 1/2-inch below the surface of the water.
5. Let the eggs flow out, one by one, but try not to overcrowd the pot. Gently nudge the egg whites closer to the yolks. Immediately cover with a lid and turn off the heat and cook for 3 minutes.
6. Set a timer for exactly 2 ½ -3 minutes for soft to medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
7. Remove and serve.
Yogurt with Rosewood Honey, Granola, Fresh Ontario Peaches & Blueberries:
1 cup plain yogurt
¼ cup blueberries
1 peach (segmented)
2 tbsp honey
1 tsp flax seeds
¼ cup granola
1. Put yogurt in a bowl
2. Sprinkle with granola and flax seed
3. Add peaches and blueberries.
To finish, drizzle with honey
It might sound like there’s a lot of work involved, but it’s a lot easier than you think. Head here to watch Amanda put it all together.
Photography by Stefania Yarhi