Egg Puy Lentil Salad With Tamari Watercress Food

WARM LENTIL SALAD WITH POACHED EGGS

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.

PUY LENTIL SALAD

Steps:

• Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
• Heat the olive oil in a saucepan and saute the onion until golden.
• Add the garlic and cook for a furtehr minute.
• Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
• Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.