Lentil Salad With Olive Oil Fried Eggs

1. 1

   Rinse lentils and cover with water in sauce pan. Add bay leaf and thyme. Bring to boil, reduce heat and simmer until cooked-20 minutes. Drain and remove bay leaf and thyme sprigs.

2. 2

   While lentils are cooking-- dice all the vegetables and mince the garlic. Saute lardons in 1 T olive oil until crisp, remove from pan reserving fat. Add onions and sweat 2-3 minutes, then add remaining vegetables, garlic, salt to taste, curry powder and piment d'espelette. Cook until vegetables are slightly tender, adding more olive oil if needed. Add lardons back to mixture, add lentils, add vinegar to taste and remove from heat.

3. 3

   In another saute pan, heat olive oil and fry eggs to order. Sprinkle with sea salt and pepper. Serve over lentil salad (warm or at room temperature).

* Per serving · 4 servings · Values may vary.