Cook green lentils in a saucepan with water until tender, about 20 minutes. Drain and let cool.

In a mixing bowl, combine cooked lentils, diced red bell pepper, cucumber, cherry tomatoes, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Pour over the lentil mixture and toss well.

Set the salad aside while you poach the eggs.

Fill a frying pan with water and bring to a gentle simmer. Add white vinegar.

Crack one egg into a small bowl. Stir the water to create a gentle whirlpool and slide the egg into the center. Poach for about 3-4 minutes, or until the whites are set but the yolk is still runny.

Remove the poached egg with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.

Serve the lentil salad topped with a poached egg on each plate. Season with additional salt and pepper if desired.