This is one of my favorite easy (and inexpensive) meals: greens tossed in a lemony vinaigrette, topped with French green lentils, topped with a poached egg which provides a rich dressing to the salad when pierced. I prepared this lentil "caviar" with finely diced carrots and shallot sauteed in bacon fat, with a splash of balsamic vinegar. Reserve the bacon bits to sprinkle on top of the egg for a final indulgence.

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