Lentil Salad with Sous Vide Poached Egg

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 146 F / 63.3 C
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Let’s be honest here: Lentils are good, but they can be quite dull if not prepared well. That is, until you put an egg that’s been perfectly poached in the Anova Sous Vide Precision Cooker on top!

Ingredients for 4

  • 4 large eggs, in shell

  • 4 slices thick-cut smoked bacon, diced

  • 1/4 cup finely diced carrots

  • 1/4 cup finely diced shallots

  • Kosher salt and freshly ground black pepper

  • 2 cups cooked brown lentils

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon minced fresh parsley

  • 1 tablespoon minced fresh chives

  • 1 teaspoon lemon zest

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

  • Step 2

    Gently place the eggs into the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, gently remove the eggs from the water bath. Set aside.

    • Step 2

      In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. Add the carrots and shallots and continue to cook, stirring occasionally, until softened and slightly browned, about 10 minutes. Season to taste with salt and pepper.

    • Step 3

      Stir in the lentils, lemon juice, parsley, chives, and lemon zest. Cook until heated through, about 2 minutes. Season to taste with salt and pepper.

    • Step 4

      Divide lentils among 4 serving plates or bowls. Gently crack each egg over each serving of lentil salad. Serve.

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146 F / 63.3 C Recipe Temp
Recipe Time
Prep Time