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Warm Lentil and Poached Egg Salad
Earthy brown lentils simmer with sweet red peppers and mushrooms until perfectly tender in this hearty, vegetable-packed bowl. It's a satisfying dish that works just as well for a light dinner as it does for a weekend brunch. Fresh spinach wilts into the hot stew right at the end, while a splash of balsamic vinegar cuts through the richness. A softly poached egg rests on top, creating a luxurious sauce as the yolk breaks over the savory lentils.
Equipment
- Stovetop
- Saucepan
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. This builds a savory flavor base for the lentils. Mix in the chopped red peppers and sliced mushrooms, then cover the pan and cook for another 5 minutes.
- 2Pour the rinsed brown lentils and hot vegetable stock into the pan. Bring the liquid to a boil, then lower the heat, cover, and let it simmer gently for 25 to 30 minutes until the lentils are tender.
- 3About 5 minutes before the lentils are done, bring 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. A gentle boil prevents the delicate egg whites from tearing apart. Carefully remove the eggs using a slotted spoon and drain them briefly on paper towels.
- 4Stir the baby spinach into the simmering lentils about two minutes before they finish cooking. Let the greens wilt completely, then remove from heat and mix in the balsamic vinegar.
- 5Divide the warm lentil mixture evenly among four shallow bowls. Gently place a poached egg on top of each portion and season with freshly ground black pepper.
Notes
- Make ahead: You can cook the lentil and vegetable mixture up to 3 days in advance. Reheat gently on the stove and poach fresh eggs just before eating.
- Tip: If you prefer a firmer yolk, poach the eggs for 5 to 6 minutes instead.
- Swap: Green or French Puy lentils work just as well here, though cooking times may vary slightly.
