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Step 1.
Get a saucepan full of water to the boil. Add the whole cherry tomatoes into a frying pan on medium-high heat with 2 tbsps of olive oil. Cook until starting to char, 5-7 mins.
Step 2.
Meanwhile, peel and thinly slice the onion. Add them to the tomatoes and cook until softened, 4-6 mins.
Step 3.
Once the water is boiling, gently drop the eggs in and cook until soft boiled, 6-7 mins.
Step 4.
Once the onions have softened, stir through the spinach until wilted. Then add the lentils and ¾ of the pesto. Taste and season with salt and pepper.
Step 5.
Mix the remaining pesto with 20ml of olive oil. Peel and cut the eggs in half.
Step 6.
Share the lentils between your bowls, top with eggs and a drizzle of pesto.
