Lentilles du Puy with Dijon Vinaigrette and Soft-Boiled Egg

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

1. Put the lentils in a saucepan, cover with plenty of cold water, and bring to the boil. Reduce to a gentle simmer and cook for 20 to 25 minutes until tender but still holding their shape. Drain well and return to the warm pan for 1 minute to steam off excess water.
2. Meanwhile, bring a small saucepan of water to the boil and lower in the eggs. Boil for 6 minutes for a soft centre, then cool under cold running water for 1 minute. Peel carefully and set aside.
3. Finely dice the shallot and finely chop the parsley. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, fine sea salt and black pepper. Whisk in the extra virgin olive oil until emulsified.
4. Add the warm lentils to the bowl and toss to coat so they drink in the vinaigrette. Fold through the shallot and most of the parsley, reserving a little to finish. Divide between two plates and top each with a soft-boiled egg, then scatter over the remaining parsley and a little extra black pepper if you like.

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