Warm Lentil Salad With Poached Eggs Recipes

WARM LENTIL SALAD WITH POACHED EGGS

Warm Lentil Salad with Poached Eggs image

French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon country Dijon mustard
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/3 cups French green lentils
3 tablespoons unsalted butter
3 medium carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 celery stalks, cut into a 1/4-inch dice (1 cup)
1 medium onion, cut into a 1/4-inch dice (2 cups)
1 bunch Swiss chard, stems trimmed and cut into a 1/4-inch dice (1 1/4 cups), leaves thinly sliced crosswise
4 ounces fresh goat cheese, crumbled
1/3 cup roasted almonds, coarsely chopped
1 cup packed flat-leaf parsley leaves
Easy Poached Eggs, for serving

Steps:

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.
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.
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. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

WARM LENTIL AND POACHED EGG SALAD

Warm lentil and poached egg salad image

This tasty salad makes a great veggie main course. Find exactly what you need from 1000s of triple tested Good Housekeeping recipes.

Categories red pepper balsamic vinegar spinach 28 day low-fat carrot celery Egg salad vegetarian lentil mushroom

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 tbsp. olive oil
1 onion, 1 carrot and 1 celery stick, all finely chopped
2 red peppers, deseeded and roughly chopped
200 g (7oz) flat mushrooms, sliced
225 g (8oz) lentils, rinsed and drained
600 ml (1 pint) hot vegetable stock
4 medium eggs
100 g (3½oz) spinach
2 tbsp. good quality balsamic vinegar

Steps:

Heat oil in a large pan. Add the onion, carrot and celery; cook for 5min. Add peppers and mushrooms, cover and cook for a further 5min. Stir in lentils and stock. Bring to the boil; simmer, covered, for 25-30min.
Meanwhile, bring a large pan of water to the boil. Break eggs into water; cook for 3-4min. Lift them out with a slotted spoon, drain on kitchen paper and keep warm.
A couple of minutes before the end of the lentil cooking time, add the spinach and cook until wilted. Stir in the vinegar. Spoon onto four plates or bowls and top each with a poached egg. Season with freshly ground black pepper and serve.

FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS

Fried Eggs Over Warm Lentil Salad with Lardons image

Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup lentils (preferably French green lentils)
6 oz thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon olive oil
8 large eggs
1 cup baby spinach

Steps:

Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

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