Ingredients:

Serves 2-3

150 gr puy lentils
1 celery stick
1-2 tbsp olive oil
2 carrots 
1 garlic bulb
1 shallot
small bunch of flat leaf parsley
salt
pepper
2-3 eggs
1 teaspoon cider vinegar


chilli flakes for serving

1. Soak the lentil in cold water at least for 1-2 hours, or better for a night.
2. Preheat oven to 200 C. Line a baking tray with kitchen foil, grease with some oil. Cut the upper part of garlic bulb off, sprinkle  salt and pepper then wrap into the foil. Bake for about half an hour or 40 minutes until tender.
3. Heat the oil in a pan. Finely slice the shallot and sautee for a few minutes. Add the peeled and sliced carrots and celery. Stir occassionally.
4. Put the lentils into a sieve then put into the pan. Heat on low for a few minutes then add half a liter of cold water. Cover with a lid and cook until tender.
5. Meanwhile remove the garlic from the oven and squeeze the cloves into a bowl. Mash with a fork then stir with the lentil and cook for an other 10-15 minutes.
6. When lentils are tender remove from the hob. Seasoning with salt, pepper and a teaspoon of mustard (optional).
7. For the poached eggs put water into a pan. Bring to boil, add salt and vinegar. Crack one of the eggs into a small jar or cup and stir the water with a spoon. Pour the egg into the water carefully and stir with a spoon.  Pour the cracked egg into the pan and You’ll see it cooks imemdiately the edges look scruffy. To me the perfect poached eggs are ready after 2 and a half minutes. Depends on your taste between 2-4 minutes are the soft and firm eggs. Remove the poached egg with a slotted spoon and serve immediately on the top of lentil.
8. Garnish the top with chilli flakes, finely chopped flat leaf parsley and or some carrot crisps.