Puy lentils originate from France and have a distinct flavor. They’re also cook much faster than the standard lentil varieties.
- Place the lentils and bay leaf in a saucepan of hot boiling water. Boil for 10 minutes. Remove from heat and drain.
- Return to rinsed pan and simmer over low heat for approximately 20 minutes or until tender.
- In a separate pan heat the oil and sauté the garlic and spring onions for approximately 1 to 2 minutes.
- Add the Dijon mustard, lemon zest/rind and juice. Then mix in the tomatoes and seasonings. Sautée on low for a further 2 minutes. Remove mixture to a large bowl and set aside.
- Now poach the eggs gently in a saucepan of simmering salted water.
- Once the lentils are cooked and the mixture is reduced, turn the heat off and add the sautéed tomato mixture to pan. Mix well to heat mixture through.
- Discard the bay leaf. Serve into 4 individual bowls topped with one poached egg and a scatter of fresh, chopped parsley.
You should be able to find puy lentils in your supermarket or specialty gourmet shop.