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.