French lentil caviar salad with a poached egg

Indulge in the luxurious flavors of French lentil caviar salad topped with a perfectly poached egg. A harmonious blend of textures and tastes awaits.

Ingredients:

• 1 cup French green (puy) lentils
• 1 shallot
• 1 carrot
• 2 bacon slices
• 2 tablespoons balsamic vinegar
• 1 1/2 cups water
• 4 handfuls baby spinach or salad greens
• 2 tablespoons lemon juice
• 1/2 teaspoon dijon mustard
• 2 tablespoons olive oil
• 2 eggs
• salt

Instructions:

1. Cook the lentils. Cut the bacon into small pieces (I prefer to use kitchen scissors for this) and cook in a frying pan until the fat melts and the pieces become crispy. While that's cooking, peel and finely chop the shallot and carrot. Take out the bacon pieces and then, over medium low heat, cook the shallot and carrot in the bacon fat. Mix in the lentils and stir to cover them with the fat. Pour in 1 tablespoon of vinegar and let it cook. Pour in the water and let it simmer until the lentils are just starting to become soft, roughly for about 20 minutes. Make sure not to cook the lentils for too long. Turn off the heat and mix in the remaining tablespoon of vinegar. Taste it and add salt if needed.
2. Prepare the greens for the salad. Combine the lemon juice, mustard, olive oil, and a bit of salt. Mix the spinach or salad greens in the vinaigrette and split them between two plates.
3. Poach a couple of eggs for around 5 minutes, until the yolks are still slightly runny.
4. Put together the salad. Place a generous portion of lentils on top of the greens. Add a poached egg on top and sprinkle with bacon pieces. Enjoy the meal.

Summary:

• Calories: 1372 kcal
• Fat: 59 g
• Protein: 69 g
• Carbs: 146 g
• Potassium: 2034 mg
• Magnesium: 141 mg