Warm Lentil Salad With Poached Eggs

4.8

(6)

This salad is a hearty meal with lentils, vegetables, eggs, and a lemony dressing.

Prep Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

6 to 8

Our healthy lentil salad is made with French green lentils, carrots, celery, and Swiss chard. It’s tossed in a simple lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the pièce de résistance, poached eggs. The result is a hearty, flavor-packed meal you can enjoy for dinner, lunch, or brunch.

Lentils are one of the healthiest foods, full of protein, iron, and fiber. And they are easy to cook, taking about 20 minutes. They give the salad heft but are balanced out by the fresh vegetables, herbs, and zesty dressing.

humble beginnings warm lentil salad eggs — Credit: Christopher Testani

Directions

Make dressing:

In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
Cook lentils:

In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
Cook vegetables:

Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes.
Add vegetables to lentils and toss with dressing:

Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes.
Add goat cheese, almonds, and top with eggs:

Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.