Lentilles du Puy

Method

1. 1 Cook Puy lentils with thyme and carrots in unsalted water for 22 minutes.
2. 2 The salt in the cooking water hardens the Puy lentil skins, so only add salt after they are cooked.
3. 3 The beans should be whole and slightly firm when bitten; if they crumble, they become a stew, not a salad.
4. 4 Beat the Dijon mustard with the wine vinegar, then pour in olive oil in a slow stream until the sauce thickens.
5. 5 Mix the warm lentils with the sauce; warm lentils absorb twice as much sauce as cooled lentils.
6. 6 Add chopped red onion and parsley, let cool, and arrange soft-boiled eggs on top when serving.