200 g/7 oz lentils, soaked in cold water for 2 hours and drained 2 cloves garlic, chopped
1 leek, white part only thinly sliced 1 sprig fresh thyme, chopped
1.5 litres/2 1/2 pints Meat Stock
2 eggs • 4 day-old bread slices
3 tablespoons olive oil plus extra for drizzling salt and pepper


1.Put the lentils, garlic, leek and thyme into a saucepan, pour in the stock and bring to the boil, then reduce the heat and simmer for 2 hours.
2. If necessary, add a little hot water during cooking. Beat the eggs with a pinch of salt in a shallow dish and dip in the bread.
3.Heat the olive oil in a frying pan, add the egg-coated bread and fry until golden on both sides. Drain on kitchen paper and place a slice in each of 4 soup bowls. Ladle in the lentils, season with salt and pepper and drizzle with oil.

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