Lentils, ham hock and kale with poached eggs

Method

1. Heat the oil in a large saucepan. Finely slice the onion, then fry for 3-4 minutes. Crush the garlic into the pan and stir in the lentils, peas and stock. Simmer for 5 minutes.
2. Meanwhile, bring another large pan of water to the boil (ready to poach the eggs). Boil the kettle. Put the kale in a colander, then pour over the kettle water. Drain, then stir through the lentils along with the ham hock. Season and keep warm on a very low heat.
3. Crack 2 of the eggs into 2 ramekins, then carefully add to the pan of boiling water. Turn the heat down to a simmer and cook for 1½ minutes or until the whites set. Remove with a slotted spoon. Repeat with the other two eggs.
4. Divide the lentils among 4 warm bowls, top each with a poached egg, then season with salt and pepper to serve.