I am a HUGE fan of eggs for dinner, whether a “proper” meal like my quickest curried eggs, a poached egg to complete a bowl of lentil soup with sausage, or an egg salad sammy to save us from take out. So, the first thing I thought of to make my meal of french lentils over wilted spinach heartier was, you guessed it, an egg.
This rustic salad comes together effortlessly. The greens are dressed in the simplest vinaigrette (I used olive oil, white wine vinegar, dijon, salt and pepper; a bit of finely chopped shallot would be nice, too). The lentils are quick cooked and finished with creamy dijon. And the eggs fry up in a flash. Layer one over the other—spinach, lentils, eggs—break the yolks, and take a big bite. Serve with crusty bread and you’ll be transported to the French countryside. Perfection. In no time flat.
This recipe is gluten-free. To learn morn about what gluten-free means, read Dr. Greene’s article here.