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french

Lyonnaise-Style Warm Salad with Sauteed Bacon, Lentils, and Poached Egg

This simmered dish pairs green lentils, dry with bacon lardons, egg and frisee, torn. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
48 g Carbohydrates
33 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 62g green lentils, dry 218 kcal
  • 48g bacon lardons 260 kcal
  • 35g egg 50 kcal
  • 69g frisee (curly endive), torn 17 kcal
  • 8g olive oil 71 kcal
  • 7g Dijon mustard 5 kcal
  • 10g red wine vinegar 8 kcal
  • 17g shallot, finely minced 12 kcal
  • 1g black pepper, ground 2 kcal

Cooking instructions

  1. green lentils
    Simmer the dry green lentils in water until tender but not mushy, 18-22 minutes; drain and season lightly with salt.
  2. green lentilsbacon lardons
    While lentils cook, heat a skillet over medium heat and cook bacon lardons until crisp. Transfer bacon to a plate; keep about 1 teaspoon of fat in the pan.
  3. olive oilDijon mustardred wine vinegarblack pepper
    Add red wine vinegar to the skillet and scrape up browned bits. Whisk in Dijon mustard, then drizzle in olive oil to form a warm vinaigrette; season with black pepper.
  4. green lentilsfrisee (curly endive)
    Toss the warm lentils in the skillet with the vinaigrette for 30 seconds to heat through, then add frisee and toss just until slightly wilted.
  5. egg
    Poach the egg in barely simmering water for 3 minutes (or to your preference). Drain briefly on a paper towel.
  6. green lentilsbacon lardonseggfrisee (curly endive)
    Plate the warm lentil-frisee salad, scatter bacon over the top, and set the poached egg on top.

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