Lentil Salad With Olive Oil Fried Eggs

• 1 cup green lentils du Puy
• 1 bay leaf
• sprigs of thyme
• 4 tablespoons olive oil
• 6 ounces lardon-thick cut bacon cut into strips
• 1 onion
• 1 small bulb fennel
• 1 red pepper
• 2 carrots
• 1 clove garlic
• 1 tablespoon curry powder
• 1/2 teaspoon piment d'espelette
• 2-3 tablespoons sherry vinegar
• sea salt

1. Rinse lentils and cover with water in sauce pan. Add bay leaf and thyme. Bring to boil, reduce heat and simmer until cooked-20 minutes. Drain and remove bay leaf and thyme sprigs.
2. While lentils are cooking-- dice all the vegetables and mince the garlic. Saute lardons in 1 T olive oil until crisp, remove from pan reserving fat. Add onions and sweat 2-3 minutes, then add remaining vegetables, garlic, salt to taste, curry powder and piment d'espelette. Cook until vegetables are slightly tender, adding more olive oil if needed. Add lardons back to mixture, add lentils, add vinegar to taste and remove from heat.
3. In another saute pan, heat olive oil and fry eggs to order. Sprinkle with sea salt and pepper. Serve over lentil salad (warm or at room temperature).

green lentils, bay leaf, thyme, olive oil, bacon, onion, fennel, red pepper, carrots, clove garlic, curry powder, piment despelette, sherry vinegar, salt

Taken from food52.com/recipes/2607-lentil-salad-with-olive-oil-fried-eggs (may not work)