Lentilles du Puy with Poached Egg and Dijon Dressing

• 160 g Puy lentils
• 2 leaves Bay leaves
• 1 ½ tsp Fine sea salt
• 1 tsp Black peppercorns
• 1 small Shallot
• 2 tsp Dijon mustard
• 1 ½ tbsp Red wine vinegar
• 3 tbsp Extra virgin olive oil
• 10 g Fresh parsley
• 2 Egg

1. Rinse the lentils, then tip them into a saucepan with the bay leaves, 0.5 tsp of the salt and the peppercorns. Cover with plenty of cold water and bring to the boil, then reduce to a gentle simmer. Cook for 20 to 25 minutes until the lentils are tender but still holding their shape.
2. Meanwhile, finely chop the shallot and parsley. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, extra virgin olive oil and the remaining 1 tsp salt until emulsified. Taste and adjust with a little more vinegar if you want it sharper.
3. When the lentils are ready, drain well and discard the bay leaves and peppercorns. While still warm, toss the lentils with the dressing, then fold through the shallot and most of the parsley. Keep warm while you poach the eggs.
4. Fill a large pot with water and bring it to a gentle simmer. Crack in the eggs one at a time and poach for 3 to 4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and let drain briefly.
5. Divide the warm lentils between two plates and top each with a poached egg. Finish with the remaining parsley and a few extra grinds of pepper if you like. Serve straight away while the egg is still runny.

Made this recipe? Rate it — a comment is optional.