Wash the lentils and cook covered for about 25 minutes over a low heat.

Peel the lower third of the asparagus, cut off the woody ends, halve the stalks lengthways then place in boiling salted water for 4–5 minutes.

Clean, peel, halve and cut the kohlrabi into narrow wedges, cut the leaves into small pieces and set aside.

Whisk together lemon juice, mustard, honey, oil and vegetable stock, season with salt & pepper.

Toast the sesame and sunflower seeds in a pan without fat.

Bring 1 liter of water with salt and vinegar to the boil.

Poach eggs one at a time.

Sprinkle with sesame seeds, sunflower seeds and parmesan and drizzle with the dressing.