Warm Lentil Salad with Poached Egg

  • 1½ cups dry lentils, rinsed
  • 6 cups water
  • 1 large leek, light green & white part only chopped and washed
  • 1 carrot, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1 TBS extra-virgin olive oil
  • 2 TBS fresh thyme leaves
  • 1 TBS parsley, chopped
  • salt
  • freshly ground black pepper
  • 4 poached eggs

Place the lentils in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to a low boil and cook for 20 to 25 minutes. The lentils should be tender but not mushy when done.

While the lentils are cooking, cook the vegetables: in a large skillet or medium saucepan, cook the leek, carrot and celery in the olive oil over medium-low heat until soft, about 20 minutes.

Add the thyme, parsley; salt and pepper to taste.

Drain the lentils, keeping one cup of the cooking liquid. Add the lentils to the vegetables. If you want a little sauce, add up to 1 cup of the reserved cooking liquid.

Season with more salt and pepper to suit your taste.

Top with the poached eggs and garnish with chopped parsley.

printer icon printer friendly version