Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Lentil Vegetable Salad with Poached Egg

Appetizers, Gluten Free, Salad, Sides, Vegetarian4 Responses »

I am definitely seeing a weekly pattern forming here.

Start off the week with super healthy, tasty food.

To put a stop to the food debauchery that occurred all weekend.

It usually starts out quite innocently.

Maybe the Hubby has been out traveling all week

The fancy market has that really good french pate, the one with the peppercorns.

I can’t pass up on that.

It goes really well with some Champagne, and time spent catching up after a hectic week.

Perhaps a friend will invite us over for dinner.

And one did, indeed.

Those dinners always have many courses.

And more often than not the last two courses are cheeses then dessert.

Being a good dinner guest, I eat with gusto.

At this point a lunch of carrot sticks just wouldn’t do.

So I did what was necessary after all that fabulous food and drink.

A Lentil Salad made with a bunch of veggies.

Spooned onto a crisp bib lettuce.

Almost perfect.

A poached egg perched right on top.



I snapped the salad picture while the egg were cooking.

If I wasn’t so hungry I could have snapped a picture of that lovely egg perched on top.

When I cut into the egg, the yolk was perfect.

I just had to gobble it all up.

No time for snapping pictures.


Perhaps next Monday I will be positing a decadent flourless chocolate cake.

That could mean there was no food debauchery at all that weekend.


Lentil Vegetable Salad with Poached Egg

Prep Time: 20 minutes

Cook Time: 5 minutes

Category: Appetizers, Gluten Free, Salad, Sides, Vegetarian

Servings: Serves 2

Lentil Vegetable Salad with Poached Egg


  • 1 15oz can lentils, rinsed and drained
  • 3 ribs celery, diced small
  • 1 cup cucumber, diced small
  • 1 1/2 cups cherry tomatoes quartered
  • 4 Tbs olive oil
  • 2 Tbs white wine vinegar
  • 1 Tbs fresh lemon juice
  • 1/2 tsp salt, 1/8 tsp pepper
  • zest of 1/2 lemon
  • 1/4 cup fresh parsley finely chopped
  • 1-2 eggs per person
  • 1/2 head boston lettuce


In large mixing bowl add drained lentils, celery, cucumber, tomatoes, and parsley.

In small bowl whisk together olive oil, vinegar, lemon juice, salt & pepper and zest.

Add to lentils and mix well.

Arrange lettuces on dinner plate, drizzle with olive oil and salt and pepper.

Spoon lentil salad on top.

Add cooked poached eggs to top and serve.


I use a William Sonoma egg poacher, cooking the eggs for 4 1/2 minutes.

4 Responses

carla zimmerman-edison
March 26th, 2013 at 4:12 pm

I tasted this salad…it’s fabulous…the poached egg is a must! If you paired this with a light white wine, it would be divine. But, I guess we start off the week with drinking lots of water with lemon wedges!

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