Lentil salad with mushrooms

Bring the lentils in plenty of water with the garlic and 2 sprigs of thyme to the boil. Cook over low heat for about 20 minutes. Drain and remove the garlic and thyme with a slotted spoon.

Clean the mushrooms with kitchen paper and halve the larger ones. Heat 3 tbsp oil in a frying pan and fry the shallots for 3 min. Add the mushrooms and the leaves of the remaining sprigs of thyme. Bake for 5 minutes. Add the sun-dried tomato, quench with the red wine vinegar and season with salt and pepper.

Remove the pan from the heat, add the lentils and gently cover. Add the rest of the oil. Let rest for 20 minutes. Divide the arugula over 4 plates and scoop the lentils with the vegetables.

Meanwhile, bring 6 cm of water to a boil in a pan. Add the natural vinegar. Make a vortex in the water with a spoon. Break 1 egg up and let it gently slide into the chamber. Poach the egg 3 minutes for a soft boiled yolk and 5 minutes for a hard boiled yolk. Remove the egg with a slotted spoon or ladle from the pan and let it drain briefly on kitchen paper. Repeat with the remaining eggs. Place them on the lentils with the slotted spoon and sprinkle with pepper.