Lentil & Wild Mushroom Hash With Poached Eggs

• 34 cup lentils, rinsed and picked over
• 2 medium garlic cloves, smashed, plus 3 large cloves minced
• 1 bay leaf
• coarse salt
• 5 tablespoons extra virgin olive oil
• 9 -10 ounces assorted wild mushrooms
• 2 tablespoons dry sherry
• fresh ground black pepper
• 3 tablespoons fresh flat-leaf parsley, minced (plus more for garnish)
• 4 -6 large eggs (1 egg per serving)
• 3 tablespoons syrupy aged balsamic vinegar
• 12 tablespoon sherry wine vinegar
• extra virgin olive oil, for drizzling

1. Place the lentils in a medium-size saucepan and add cold water to cover by 2 inches.
2. Bring to a boil over high heat, stirring.
3. Skim off any foam and add the smashed garlic and bay leaf.
4. Season with salt to taste.
5. Reduce the heat to low and simmer, partially covered, until the lentils are just tender but firm, 20-30 minutes, depending on the type of lentils.
6. Drain the lentils, discarding the bay leaf and garlic.
7. While the lentils are cooking, heat 4 tablespoons of the olive oil in a large skillet over medium-high heat.
8. Add the minced garlic and stir until fragrant, about 30 seconds.
9. Add the mushrooms and stir for 5 minutes.
10. Add the sherry and cook until the mushrooms are tender and the liquid is absorbed, 2-3 minutes longer.
11. Season with salt & pepper to taste.
12. Add the drained lentils, gently stirring to combine, and cook until the flavors
13. meld, 1-2 minutes.
14. Taste for seasoning, add more salt & pepper
15. as necessary, and stir in the 3 tablespoons of parsley.
16. Remove
17. from heat, and cover to keep warm.
18. Poach the eggs.
19. Place the balsamic vinegar and sherry vinegar in
20. a small bowl and whisk to mix.
21. To serve, plave a portion of the lentils in a very small bowl to shape them.
22. Invert the lentils onto a soup plate.
23. Repeat with the remaining lentils.
24. TOp each serving with a poached egg.
25. Drizzle the vinegar mixture and fragrant olive oil around the lentils and sprinkle parsley on top.
26. Serve at once.

lentils, garlic, bay leaf, salt, extra virgin olive oil, mushrooms, sherry, fresh ground black pepper, parsley, eggs, vinegar, sherry wine vinegar, extra virgin olive oil

Taken from www.food.com/recipe/lentil-wild-mushroom-hash-with-poached-eggs-367666 (may not work)