Recipe: Warm Lentil Salad with Poached Eggs

INGREDIENTS

• 1 cup French green lentils
• 3 tablespoons fresh lemon juice
• 1 tablespoon grainy Dijon mustard
• ¼ cup + 2 teaspoons olive oil
• 2 medium carrots, diced
• 2 celery stalks, diced
• ½ red onion, diced
• 1 bunch Swiss chard, stems removed and diced, leaves sliced
• ¼ cup toasted pine nuts
• 1 cup chopped flat-leaf parsley
• ¼ cup crumbled goat cheese
   

INSTRUCTIONS

1. Cover lentils with water and bring to a boil. Cover, reduce heat to low, and cook until tender – about 20 minutes. Drain and transfer to a serving bowl.
2. In a small bowl, whisk together the lemon, Dijon, ¼ cup olive oil, and salt and pepper to taste and set aside.
3. Heat remaining olive oil over medium heat and add carrots, celery, onions, and chard stems. Season with salt and pepper and saute until crisp-tender – about 5 minutes.
4. Stir in the chard leaves and cook until wilted – about 3 minutes more.
5. Add vegetables to the bowl with the lentils and pour over the dressing. Toss until evenly coated.
6. Allow to cool slightly, and then toss in the pine nuts, parsley, and goat cheese.
7. Taste and add salt and pepper if needed.
    

SERVES: 4