Food & Cooking Recipes Salad Recipes Warm Lentil Salad with Poached Eggs 4.7 (3) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 2, 2020 Rate PRINT Share Prep Time: 45 mins Total Time: 1 hr 15 mins Yield: 6 to 8 Serves French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs. Ingredients 3 tablespoons fresh lemon juice 1 tablespoon country Dijon mustard Kosher salt and freshly ground pepper ⅓ cup extra-virgin olive oil 1 ⅓ cups French green lentils 3 tablespoons unsalted butter 3 medium carrots, peeled and cut into a ¼-inch dice (1 cup) 2 celery stalks, cut into a ¼-inch dice (1 cup) 1 medium onion, cut into a ¼-inch dice (2 cups) 1 bunch Swiss chard, stems trimmed and cut into a ¼-inch dice (1 ¼ cups), leaves thinly sliced crosswise 4 ounces fresh goat cheese, crumbled ⅓ cup roasted almonds, coarsely chopped 1 cup packed flat-leaf parsley leaves Easy Poached Eggs, for serving Directions In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside. In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl. Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top. Christopher Testani Originally appeared: Martha Stewart Living, January/February 2018 Rate It PRINT