Warm French Lentils with Labneh, Poached Egg and Crunchy Salad » Gordon Ramsay.com

Ingredients

• 2 tablespoons olive or avocado oil
• 1 small yellow onion, finely chopped
• 1 large carrot, finely chopped
• 2 cloves garlic, minced
• 1 cup French (Puy) lentils, picked through for debris and rinsed
• 3 cups chicken or vegetable stock
• 1 bay leaf
• Sherry vinegar
• Kosher salt
• ½ head fennel, shaved very thinly
• ½ tablespoon extra virgin olive oil or walnut oil
• ¼ teaspoon sumac
• Freshly squeezed lemon juice
• Freshly ground black pepper
• Large handful arugula
• Labneh yogurt, seasoned to taste with salt, pepper, lemon zest and juice
• 2 poached eggs, topped with flaky salt and pepper
• Chopped bacon, if desired