Spring Lentil Bowl with Soft Eggs & Herbed Goat Cheese

Taste

This bowl leans hard into early-spring produce: Lufa’s greenhouse pea shoots and arugula, a crisp red daikon from a local grower, and tender soft-boiled eggs from a Quebec free-range farm. French green lentils hold their shape as they cook, giving the bowl real heft, while a herbed goat cheese made with Fromagerie L’Ancêtre’s artisan chèvre, chopped dill, mint, and lemon zest brings creamy tang to each bite. The lemon-Dijon vinaigrette pulls it all together with a clean, acidic finish.

Instructions

1. Simmer the lentils. In a medium saucepan, combine the rinsed lentils, shallot, carrot, smashed garlic, bay leaf, and 750 ml of water (or broth). Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until the lentils are tender but still hold their shape. Fish out the bay leaf and garlic cloves, drain any excess liquid, and season with a generous pinch of salt. Keep warm. ⏱︎ 25 min

2. Soft-boil the eggs. While the lentils cook, bring a second saucepan of water to a rolling boil. Using a slotted spoon, carefully lower the cold eggs into the water and set a timer for 6 minutes 30 seconds for jammy yolks. Prepare an ice bath. When the timer goes off, transfer the eggs straight into the ice water and chill for 2 minutes. Peel under cool running water and set aside. ⏱︎ 6 min

3. Make the herbed goat cheese. In a small bowl, mash the softened goat cheese with a fork until smooth. Stir in the chopped dill, mint, lemon zest, and a small pinch of salt. If it feels stiff, loosen it with a teaspoon of olive oil so it spoons easily.

4. Whisk the vinaigrette. In a jar or small bowl, combine the lemon juice, Dijon mustard, olive oil, and honey (if using). Season with a pinch of salt and several grinds of black pepper. Shake or whisk until emulsified — it should taste bright and sharp, just on the edge of too acidic.

5. Dress the lentils. Transfer the warm lentils to a wide mixing bowl. Spoon over about half the vinaigrette and toss gently so the lentils soak up the dressing while still warm. Taste and adjust with more salt or a squeeze of lemon juice.

6. Assemble the bowls. Divide the dressed lentils among 4 shallow bowls. Scatter a handful of arugula over each, followed by pea shoots, shaved radish, and sliced green onions. Halve each egg lengthwise and nestle two halves on top. Dollop three or four spoonfuls of herbed goat cheese around the bowl. Finish with the remaining vinaigrette, flaky sea salt, and a crack of black pepper.

Tips

• Make-ahead: The lentils, vinaigrette, and herbed goat cheese all keep for up to 3 days covered in the fridge. Warm the lentils gently in a splash of water before serving and boil the eggs fresh for the best texture.
• Radish swap: If red daikon isn’t in your basket, watermelon radish, purple ninja radish, or a bunch of leafy red radishes all work. Slice them paper-thin on a mandoline for a clean crunch.
• Greens swap: Watercress, sunflower microgreens, or baby spinach can stand in for pea shoots. You want a mix of tender greens and something peppery.
• Fully cooked eggs: Prefer firm yolks? Boil the eggs for 9 minutes instead. Still shock them in ice water so they peel cleanly.
• Make it vegan: Skip the eggs and replace the goat cheese with a lemon-herb cashew cream — whiz 100 g soaked cashews with the juice of half a lemon, a splash of water, and the same chopped herbs.