Creamy Lemon Puy Lentils

Anytime I think of protiens this is what i make. I have tried this recipe several time and hasnt been dissapointed.

INGREDIENTS
generous 1 cup puy lentils( You can substitute it with masoor dal )
1 bay leaf
4 eggs(If you dont eat eggs substitue with boiled slices of potatoes)
2 tablespoon olive oil
4 scallions sliced
2 large garlic cloves chopped
1 tblspn Dijon mustard rind finely grated and juice of large lemon
4 plum tomatoes seeded and diced
4 tablespoon creme frache(If you are watching your weight you can exclude this)
salt
freshly grounded black pepper
2 tblspn fresh italian parsely chopped to garnish(you can also substiture this with cilantro)

Cooking time: 30 mins
Servings 4

Step1: Put the lentils and bay leaf in a saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer partially covered for 25 mins or untils the lentils are tender. Stir the lentils occasionally and add more water if needed. Drain.

STEP2: When the lentils are almost ready poach the egg/boil the potatoes seperately in salted water

STEP3: Heat the oil and fry the scallions and garlic for 1 min or until softened. Add the Dijon mustard, lemon rind and juice and mix well. Stir in the tomatoes and seasoning. Then cook gently for 1-2 mins until the tomatoes are heated through but still retain their shape. Add a little water if the mixture becomes too dry.

STEP4: Stir in the lentils and creme fraiche, remove the bay leaf and heat through for 1 minute. Top each portion with a poached egg and sprinkle with parsley.

This can be great as a side dish or evening snack.