| 1. |
Simmer lentils for 20 minutes until tender; drain and set aside. |
| 2. |
Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes. |
| 3. |
Combine lentils, asparagus, chickpeas and arugula leaves. |
| 4. |
Add mustard and stir thru, season to taste.
|
| 5. |
Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
|
| 6. |
Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon. |
| 7. |
Spoon a mound of lentil salad on to each serving plate and top with egg. |
