A poached egg tops it off, it’s molten yolk mixing in with the dressing for a bit of richness. The vegetables, lentils and eggs make this vegetarian meal as substantial as it is delicious. Cook, relax and enjoy!

What you’ll need:
1 garlic clove
1/2 cup lentils du puy
2 fresh mint sprigs
1 lemon
3/4-1 teaspoon harissa
4 cups arugula
1 small red onion
8 medium asparagus spears
1 teaspoon distilled white vinegar
olive oil
coarse salt
freshly ground black pepper
2 large eggs

Directions:

1. Gently smash and peel garlic. In a medium saucepan, combine garlic, lentils, 1/2 teaspoon salt and 4 cups water. Bring just to a boil, then reduce to a simmer and cook until lentils are tender, 15 to 18 minutes.

2. Meanwhile, pick mint leaves from stems. Finely chop 2 large leaves. Wash lemon, then finely grate zest. Squeeze 1 1/2 tablespoons juice. In a bowl, whisk together finely chopped mint, lemon zest and juice, harissa, 1/4 cup oil and 1/8 teaspoon salt.

3. Cut off any long stems from the arugula then wash and dry well. Coarsely chop remaining mint leaves. Combine arugula in a medium bowl with coarsely chopped mint. Set aside.

4. Heat oven to broil with rack 6 inches from the heat source.. Peel onion, leaving root end intact. Cut into 1/2-inch-thick wedges. Trim off root ends from asparagus. Arrange asparagus and onion on a rimmed baking sheet. Drizzle with 1 tablespoon oil. Season with salt and pepper. Broil until tender and lightly golden, about 8 minutes. Remove from oven and set aside.

5. Drain lentils, then transfer to a large bowl. While hot, toss lentils with 1 1/2 tablespoons dressing and season with salt. Add 1 tablespoon of the remaining vinaigrette to arugula mixture and season with salt and pepper. Toss to combine.

6. Combine vinegar and enough water in a skillet to reach depth of 1 inch. Bring water to a gentle simmer over medium heat. Carefully crack eggs into individual small bowls or cups, then gently slide into the simmering water, spacing at least 1 inch apart. Poach at a bare simmer until whites are just set, 2 to 3 minutes.

7. Arrange lentils, arugula, asparagus and red onion on serving plates. Using a slotted spoon, transfer the eggs to the salads. Drizzle with the remaining vinaigrette and season with salt and pepper.