This Warm Lentil and Poached Egg Salad is a simple yet elegant dish that makes a perfect breakfast, brunch, lunch, or light dinner. By tossing just-cooked puy lentils with a tangy vinaigrette, the warm legumes soak up every bit of flavour, while the poached eggs bring satisfying protein and richness to every bite. Topped with fresh rocket and tomatoes, this balanced bowl is as vibrant and versatile as it is nourishing.
Ingredients (Serves 2)
The Salad
- 80g beluga lentils (dried)
- 160g baby tomatoes, halved
- 90g rocket leaves
- 2 sundried tomatoes, roughly chopped
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp maple syrup (optional)
Poached Eggs
- 4 eggs
- Optional splash of white wine vinegar
Need to Know
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Freezer Friendly: No
- Shelf Life: Best eaten fresh
Step-by-Step Instructions
Step 1: Add lentils to a saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 12–15 minutes until tender. Drain and rinse briefly under cold water—just enough to stop cooking while keeping them warm.
Step 2: In a mixing bowl, whisk together olive oil, red wine vinegar, mustard, and maple syrup to make the dressing.
Step 3: Add the warm lentils to the dressing and toss to coat. Season with salt and pepper.
Step 4: Stir in baby tomatoes, sundried tomatoes, and rocket leaves.
Step 5: To poach the eggs, bring a pan of water to a rolling boil. Add vinegar if desired. Crack eggs in and cook for 4–5 minutes. Remove with a slotted spoon and drain.
Step 6: Serve the salad in bowls and top each with two perfectly poached eggs.
Food That Fuels Your Body & Mind
When you’re trying to feel better, eat smarter, or support your gut and hormone health, the best place to start is your plate. This Warm Lentil and Poached Egg Salad is an ideal combination of protein, fibre, and flavour to help keep you energised and satisfied.
If you’re ready to discover what nutrition can do for your energy, digestion, and focus, let’s chat.
