Lemon puy lentils & poached eggs


Puy lentils originate from France and have a distinct flavor. They’re also cook much faster than the standard lentil varieties.


1 c lentils (dried Puy lentils)
1 lf bay leaf
2 T olive oil
4 scallion (sliced thin)
2 clv garlic (peeled and crushed)
1 lemon (zest and juice)
4 tomato (plum tomatoes, diced small)
2 spr parsley (finely chopped, as garnish)
4 egg (poached)


  1. Place the lentils and bay leaf in a saucepan of hot boiling water. Boil for 10 minutes. Remove from heat and drain.
  2. Return to rinsed pan and simmer over low heat for approximately 20 minutes or until tender.
  3. In a separate pan heat the oil and sauté the garlic and spring onions for approximately 1 to 2 minutes.
  4. 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.
  5. Now poach the eggs gently in a saucepan of simmering salted water.
  6. 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.
  7. 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.

4 servings
Preparation time
Cooking time
Total time
55 minutes