Ingredients.
2 Eggs
1 Cup of "Beluga Lentils" (Very small black lentils. They look like shinny caviar when cooked and drizzled with olive oil)
1 Cup of chicken broth
1/2 Cup of water
Dijon mustard
Olive oil
White balsamic vinegar
1 small carrot cut in a very fine small dice (optional)
1 stalk of celery cut in a very small fine dice (optional)
Make a dressing with Olive oil, mustard, and vinegar. Cook lentils in a pot with water and chicken broth until soft but still firm. 10 to 15 minutes. Mix warm lentils with dressing and vegetables and set aside. Boil water in a pan with salted water, reduce heat to medium, swirl the water with a spoon and pour one egg at a time in the center, cook for 1 or 2 minutes or until you feel that the white part is cooked but the yolk is still runny. Serve the lentils warm with the poached egg on top.
Benefits of lentils
