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1
Place the lentils in a medium-size saucepan and add cold water to cover by 2 inches.
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2
Bring to a boil over high heat, stirring.
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3
Skim off any foam and add the smashed garlic and bay leaf.
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4
Season with salt to taste.
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5
Reduce the heat to low and simmer, partially covered, until the lentils are just tender but firm, 20-30 minutes, depending on the type of lentils.
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6
Drain the lentils, discarding the bay leaf and garlic.
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7
While the lentils are cooking, heat 4 tablespoons of the olive oil in a large skillet over medium-high heat.
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8
Add the minced garlic and stir until fragrant, about 30 seconds.
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9
Add the mushrooms and stir for 5 minutes.
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10
Add the sherry and cook until the mushrooms are tender and the liquid is absorbed, 2-3 minutes longer.
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11
Season with salt & pepper to taste.
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12
Add the drained lentils, gently stirring to combine, and cook until the flavors
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13
meld, 1-2 minutes.
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14
Taste for seasoning, add more salt & pepper
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15
as necessary, and stir in the 3 tablespoons of parsley.
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16
Remove
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17
from heat, and cover to keep warm.
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18
Poach the eggs.
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19
Place the balsamic vinegar and sherry vinegar in
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20
a small bowl and whisk to mix.
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21
To serve, plave a portion of the lentils in a very small bowl to shape them.
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22
Invert the lentils onto a soup plate.
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23
Repeat with the remaining lentils.
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24
TOp each serving with a poached egg.
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25
Drizzle the vinegar mixture and fragrant olive oil around the lentils and sprinkle parsley on top.
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26
Serve at once.
