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Meat, Busy evenings

Warm Lentil Salad with Bacon and Poached Egg

This warm lentil salad with bacon and poached egg feeds 4 people, takes 35 minutes, and is easy to make for about €1.90 per person. Warm lentils soak up a mustard vinaigrette, crispy bacon adds crunch, and a poached egg finishes it with a runny yolk. The trick is seasoning the lentils while they're still warm.

Tonight, a warm lentil salad with mustard vinaigrette, crispy bacon, and a poached egg with a runny yolk.

Warm Lentil Salad with Bacon and Poached Egg
Total time
35 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

This salad is a world away from the cold, sad lentils sitting in your fridge. Served warm, it plays on contrast, tender lentils cooked just right, crispy bacon straight from the skillet, and a soft poached egg that spills its yolk the moment you cut into it. The mustard vinaigrette sharpens the whole dish without overpowering it, and diced carrot adds a touch of sweetness.

It's the kind of dish to make on a weeknight when you want a complete meal without spending hours in the kitchen, or on a quiet Sunday evening after a heavier lunch. It works well for adults and older kids who like soft eggs, whether for a simple family dinner or a relaxed meal for two.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 300 g
  • Dijon mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • White vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon lardons 200 g

Dairy

  • Eggs 4

Fruits and vegetables

  • Shallots 2
  • Carrot 1
  • Parsley 1 bunch

Allergens Eggs, Mustard

The step by step recipe

  1. Rinse the lentils and cook them with the diced carrot in unsalted water. 25 min

    Salt at the end of cooking, the lentil skins stay tender that way.

  2. Make the vinaigrette by whisking the mustard, wine vinegar, oil, minced shallot, salt, and pepper together.

    Whisk the mustard with the vinegar first, the oil emulsifies better that way.

  3. Drain the lentils and toss them with the vinaigrette while they're still warm.

    Keep a little cooking water on hand if the lentils look dry.

  4. Brown the bacon lardons in a dry skillet and add them to the lentils. 6 min

    Drain them on paper towels so they stay crispy.

  5. Poach the eggs in barely simmering water with the white vinegar, then set them on top of the salad with the chopped parsley. 3 min

    Swirl the water before adding the egg, the white wraps neatly around the yolk.

Our tips to get it right

  • Cook the lentils over low heat and start checking at 20 minutes, they should stay firm to the bite, never mushy.
  • For a neat poached egg, use the freshest eggs you can find, the white holds together better around the yolk.
  • Make the vinaigrette and cook the lentils ahead of time if needed, then assemble at the last minute with hot bacon and a freshly poached egg.

The variations

  • Swap the bacon for pan fried smoked ham cubes for a slightly lighter version that's just as flavorful.
  • For a vegetarian version, skip the bacon and add crushed walnuts or feta cubes to keep some bite and flavor.
  • To save time, swap the poached egg for a hard boiled egg, peeled and halved, the salad still holds up well without the runny yolk.

What to serve it with

  • A slice of toasted country bread
  • A simple green side salad
  • Sparkling water with lemon

Storage

This lentil and bacon salad keeps for 2 days in the fridge in a sealed container, without the poached egg, which should always be made fresh. Eat it cold or gently reheated in a skillet. It doesn't freeze well because of the texture of cooked lentils.

Questions about this dish

Can you use red lentils instead of green lentils?

No, red lentils cook too fast and turn mushy, they won't hold up in a warm salad. Stick with green lentils, or brown lentils if that's what you have, since both keep their shape when cooked.

How do you poach an egg without it falling apart in the water?

Use a very fresh egg and swirl the simmering water into a gentle whirlpool before adding it, the white naturally wraps around the yolk. The white vinegar in the water also helps the egg white set faster.

Can you make this salad ahead for the next day?

You can cook the lentils and make the vinaigrette the day before, then toss them together warm when you're ready to eat. Save the bacon and poached egg for the last minute, since they lose their texture if they sit too long.

What can I use if I don't have wine vinegar for the vinaigrette?

Cider vinegar or lemon juice both work well as substitutes, the acidity stays close to the original. Always whisk the mustard in first, it helps the oil blend smoothly into the vinaigrette.

How long does it take to make a warm lentil salad with bacon and a poached egg?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a warm lentil salad with bacon and a poached egg?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a warm lentil salad with bacon and a poached egg cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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