Rinse the lentils and drain thoroughly, then add to the water once it is boiling.

Boil until lentils are tender, about 15-20 minutes. Strain and place in a large bowl. Cover to keep warm.

Heat olive oil over medium heat in a medium sauté pan.

Add the onion, celery, and carrot and cook about 5 to 7 minutes until the vegetables are soft and brown. Stir frequently.

Add the mushrooms, thyme, salt, and soy sauce and cook about 3 to 5 minutes until the mushrooms soften and slightly brown. Stir frequently.

Turn heat off and stir spinach into the vegetables until just wilted but still bright green.

Add the vegetable/spinach mixture and red wine vinegar to the warm lentils.

Fold together and cover to keep warm.

While vegetables are cooking, fill a small pot 3/4 full with water and add the white vinegar. Bring the water to a simmer, then drop the temperature to just below a simmer for poaching (160-180°F).

Crack the eggs into a small measuring cup or ramekin.

Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.

Allow it to cook until the whites set, but the yolk is still soft, about 3-4 minutes. Don't over crowd the pot - make in batches if needed.

Remove each egg gently with a slotted spoon and place on a plate layered with a paper towel to drain.

Divide the lentils into 5 dishes.

Place the cooked eggs gently back into the water to reheat for 15 seconds, if needed.

Remove with a slotted spoon again, drain water and top one egg per dish.

Sprinkle with parsley and fresh cracked pepper and serve immediately.