Recipe : Warm lentil salad with poached egg & Dijon Mustard vinaigrette
In France lentils are very popular. In my family my mom used to make it often served with Saucisses de Toulouse ( a type of french very tasty and fine sausages) and my mother- in- law was cooking them with carrots. I was wondering why?
After some research I found out that FOOD SYNERGY is very important when cooking ingredients.’
What is food synergy? The “Produce for Better Health Foundation ” explains it as nutrients working together to create greater health effects. Either way, food synergy is a very good thing. It brings us back to the basics: For good health, it’s important to eat a variety of whole foods.
Lentils are considered a powerful superfood. They contain a hefty amount of iron, which is essential for healthy blood. Unfortunately, the iron in lentils is in a form that the body doesn’t easily absorb and carrots help the process.
I used leftover lentil-carrot stew for my lunch, add fresh salad mix leaves, a poached egg and fresh homemade Dijon mustard vinaigrette and this is heaven…. here is the recipe !
Warm lentil salad with poached egg and Dijon mustard Vinaigrette
- Leftover lentil-carrot stew ( see recipe below)
- Farmer’s market fresh egg
- Green mix ( organic arugula, spinach…)
- Dijon Mustard
- Olive oil
- Salt
- Pepper
1.Crack your egg and place in a ramekin and set aside
Reheat your stew and place on a plate.
2.Meanwile boil water with vinegar. When water is boiling lower the heat to simmer. Very slowly slide the egg into the water. Cook for 3 minutes until the white is getting firm.
3.Then take delicately the poached egg and place on paper towel.
4.For the vinaigrette in a jar with a lid mix 1 tsp Dijon mustard, 2 tsp oil, water, ½ tsp vinegar, salt and pepper close the lid and shake the dressing. Set aside
5.Place the egg on the top of the warm lentils, then add the salad leaves then drizzle some vinaigrette.
6. Season the way you like.
7.Serve and eat immediately.
Lentil- carrot stew ( made in instant pot)
- 1 cup sorted and rinsed French green lentils
- 2-3 carrots finely sliced
- Salt
- Pepper
- Fresh herbs : basil, thym…
- 1 Tbsp diced onion
- 1/2 tsp pressed garlic
- olive oil
In the instant pot, pot add olive oil and press ” saute” when hot add the onion, salt and pepper. saute with a wooden spoon until transparent then add all ingredients. Then press “ stew” button.
