Shellfish with Lost Egg and Spinach Lentils

Ingredients

• 300 g green lentils
• 300 g diced tomatoes (canned, 9 oz package)
• 1 tsp curry powder
• 200 g fresh spinach
• 720 g smoked shellfish fillets (4 fillets)
• 1 tbsp White Wine Vinegar
• 4 eggs
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak lentils overnight covered with water. Drain and cover with fresh water, simmer for about 30–45 minutes until tender. Drain lentils, mix with tomatoes in a pot, season with curry, salt, and pepper, and let simmer for 10 minutes.

2. 2.

   Meanwhile wash, trim, and if needed cut spinach into small pieces. Add spinach to the lentils, place the shellfish fillets on top of the lentils, cover and cook for another ~10 minutes.

3. 3.

   Heat vinegar with about 1 l water in a pot. Crack eggs one at a time and gently slide them into the simmering water. Poach for 4 minutes. Remove and serve with fish and lentils.