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Warm Lentil and Egg Salad
This warm lentil and egg salad is a hearty, vegetable-packed bowl that works beautifully for a light dinner or a satisfying weekend brunch. Earthy brown lentils simmer with a classic mirepoix, sweet red peppers, and mushrooms until tender. Fresh spinach wilts into the hot stew just before serving, while a splash of balsamic vinegar adds a bright, tangy finish. A softly poached egg rests on top, creating a rich sauce as the yolk breaks over the savory lentils.
Ingredients
- 1 tbsp olive oil
- 1 onion, 1 carrot and 1 celery stick, finely chopped
- 2 red peppers, seeded and roughly chopped
- 200g (7oz) closed cup mushrooms, sliced
- 200g (7oz) brown lentils, rinsed and drained
- 600ml (1 pint) hot vegetable stock (see Take Stock )
- 4 medium eggs
- 100g (3½oz) baby spinach leaves or shredded spinach leaves
- 2 tbsp balsamic vinegar
Instructions
- 1Warm the olive oil in a large pan over medium heat. Stir in the chopped onion, carrot, and celery, cooking for 5 minutes until softened. Mix in the seeded red peppers and sliced mushrooms, then cover the pan and cook for an additional 5 minutes.
- 2Pour the rinsed brown lentils and hot vegetable stock into the vegetable mixture. Bring the liquid to a boil, then lower the heat, cover the pan, and let it simmer gently for 25 to 30 minutes until the lentils are tender.
- 3Bring a separate large pan of water to a gentle boil. Crack the eggs directly into the water and poach them for 3 to 4 minutes. Carefully remove the eggs using a slotted spoon, drain them briefly on paper towels, and set them aside in a warm spot.
- 4Stir the baby spinach into the simmering lentils about two minutes before they finish cooking. Let the greens wilt completely, then mix in the balsamic vinegar.
- 5Divide the warm lentil mixture evenly among four shallow bowls or plates. Gently place a poached egg on top of each portion, season with freshly ground black pepper, and serve immediately.