Lentil salad with a poached egg

Lentil Salad with poached egg

Two years ago  Hubert and I visited the region Alsace. For foodies a must-do! We drove from village to village and enjoyed the good food and wine. One starter I still remember was lentils with a poached egg. It was mouth-watering! And since then I cook it from time to time. At the restaurant the lentils were served warm, but this time I alternatively prepared a cold lentil salad, a healthy but satiable meal.

Lentil salad with a poached egg
Prep time
Cook time
Total time
For this recipe I prepared a cold lentil salad, but you can also enjoy it warm.
Serves: 2
  • 150 g green lentils
  • 1.5 liter vegetable broth
  • 1 shallot
  • 1 carrot
  • salt
  • pepper
  • oil
  • Aceto Balsamico
  • 2 fresh eggs
  1. Wash the lentils and cook for about 30 minutes in the vegetable broth until the lentils are soft but still al dente
  2. Pour the lentils and let cool down
  3. Take the eggs out of the fridge
  4. Finely cut the shallot and the carrot in very small cubes.
  5. Shortly steam the vegetable in a small pan (you can add a little bit of water to avoid it being roasted)
  6. Poach the egg as instructed in this recipe
  7. Mix the vegetable with the lentils, season with salt, pepper, oil and Aceto Balsamico
  8. Serve with the poached egg.




Leave a Reply