Warm Lentil Salad with Poached Eggs

Ingredients

• 3 tablespoons fresh lemon juice
• 1 tablespoon country Dijon mustard
• Kosher salt and freshly ground pepper
• ⅓ cup extra-virgin olive oil
• 1 ⅓ cups French green lentils
• 3 tablespoons unsalted butter
• 3 medium carrots, peeled and cut into a ¼-inch dice (1 cup)
• 2 celery stalks, cut into a ¼-inch dice (1 cup)
• 1 medium onion, cut into a ¼-inch dice (2 cups)
• 1 bunch Swiss chard, stems trimmed and cut into a ¼-inch dice (1 ¼ cups), leaves thinly sliced crosswise
• 4 ounces fresh goat cheese, crumbled
• ⅓ cup roasted almonds, coarsely chopped
• 1 cup packed flat-leaf parsley leaves
• Easy Poached Eggs , for serving

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