Lentils with Leeks and Eggs Gelson's

Ingredients

• 9 cups water divided
• 2 cups Sabarot green lentils
• 3/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
• 2 long leeks preferably organic dark green leafy ends discarded
• 3 tablespoons Napa Valley organic red wine vinegar
• 1 bunch green onions chopped
• 2 1/2 Melissa’s organic shallots chopped
• 1 handful Italian parsley stems leaves chopped and reserved
• 1 tablespoon Napa Valley organic olive oil
• 4 Gelson’s Finest organic omega 3 eggs