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How to Make


  • 1 cup French Green Lentils
  • 1 cup Red Wine Vinegar
  • 1 cup Red Wine
  • 1 cup mirepoix
  • Kosher salt and freshly ground pepper
  • 1 cup salad mirepoix
  • 2 Tbsp minced parsley
  • 1 head frisee lettuce or chicory, extremely coarse-chopped
  • 2 Tbsp grated bottarga
  • 1/4 cup toasted bread crumbs
  • 2 poached eggs
  • 1/4 cup diced crispy bacon

Dijon Vinaigrette

  • 1/2 Cup Smith's Sour Cream
  • 4 Tbsp White Wine Vinegar
  • 4 Tbsp and 4 Tsp Extra Virgin Olive Oil
  • 4 Tbsp Dijon Mustard
  • 2 Clove Crushed Garlic
  • Salt & Pepper


  1. Rinse the lentils under cold running water. In a large bowl, combine the lentils and 1 quart of water and let soak for a couple of minutes. Remove and discard anything that floats, and then drain.
  2. In a medium stockpot over high heat, combine 2 cups of water, the lentils, vinegar, red wine, and stock mirepoix and bring to a boil. Turn the head to medium-low and simmer until the lentils are cooked through, about 30 minutes; their texture should be fork-tender.
  3. Make the Dijon Vinaigrette. Place the Smith's Sour Cream in a small bowl and stir to remove any lumps. Add the remaining ingredients and whisk to combine. Add salt and pepper to taste.
  4. Remove the pot from the heat and let cool for 30 minutes to 1 hour (no longer), then remove as much of the mirepoix as possible. Season aggressively with salt and 1/2 tsp pepper. Let sit for a couple minutes, then cover and transfer to the refrigerate for up to 4 days.
  5. In a medium bowl, combine the lentils with the salad mirepoix, 1 tbsp of parsley, 1/4 cup of vinaigrette, and 1/2 tsp of pepper; season with salt; and stir to mix. In another bowl, combine the frisee, bottarga, and 2 tbsp vinaigrette and season with salt and pepper. Fold in the remaining 1 tbsp parsley.
  6. Divide the lentils among two plates and top each serving with bread crumbs, a poached egg or bacon, and the remaining vinaigrette as desired. Serve immediately


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