Lentilles du Puy with Poached Egg and Mustard Dressing

• 180 g Puy lentils
• 2 pieces Bay leaves
• 1 medium Shallot
• 2 tbsp Dijon mustard
• 1 ½ tbsp Red wine vinegar
• 3 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 2 pieces Egg
• 10 g Fresh parsley

1. Rinse the lentils in a sieve, then tip into a saucepan with the bay leaves and cover with plenty of cold water. Bring to the boil, then reduce to a gentle simmer and cook for 18 to 22 minutes until the lentils are just tender but still holding their shape. Drain well and discard the bay leaves.
2. While the lentils cook, finely chop the shallot and parsley. In a mixing bowl, whisk together the dijon mustard, red wine vinegar, extra virgin olive oil and black pepper until emulsified. Taste and adjust with a little more vinegar if you like it sharper.
3. Return the warm, drained lentils to the saucepan (off the heat) and toss with the shallot and most of the dressing. Let them sit for 2 minutes so they absorb the flavours, then divide between two bowls. Spoon over any remaining dressing.
4. Fill a large pot with water and bring to a gentle simmer. Crack each egg into a small cup, then slide into the water and poach for 3 to 4 minutes until the whites are set and the yolks are still runny. Lift out with a slotted spoon, drain briefly, then place one egg on each bowl of lentils and finish with the parsley.

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