Lentil & Mushroom Orzotto with Poached Eggs & Arugula

Directions

1. Heat oil in a medium size saucepan; cook onion, stirring occasionally, until softened, about 5 minutes.
2. Add mushrooms and garlic; cook, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.
3. Stir in wine. Increase heat to high and cook, stirring until evaporated, about 4 minutes. Stir in stock, lentils, barley, and turnip; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the lentils are tender, about 25 minutes. If the mixture becomes too dry, continue adding stock until lentils and barley are tender, and the mixture is creamy like risotto.
4. Once lentil mixture has been simmering for 20 minutes, add vinegar to a small saucepan of gently simmering water. Crack each fresh, cold egg into a small bowl. Stir simmering water to form a small whirlpool. Carefully drop each egg individually into the whirlpool (this will prevent the egg from spreading). Cook for about 3 minutes, or until desired doneness. Remove with a slotted spoon. Drain on paper towel and set aside on oiled plate.
5. Once cooked, stir half of the cheese, 2 tsp (10 mL) of the lemon juice, and thyme into lentil mixture. Season with salt and pepper, to taste. Toss arugula with remaining lemon juice.
6. Portion lentil mixture in four shallow bowls. Top each with an egg; season with additional salt and pepper. Divide arugula over top. Sprinkle with remaining cheese.