1 Cook the lentils in unsalted water for around 40 minutes until al dente.
2 Boil the eggs until they are between soft- and hard-boiled, then quench in cold water, peel and cut into quarters.
3 Briefly fry the shallot and garlic in a pan in olive oil and butter. Add the asparagus and fry for 2-3 minutes then add the drained lentils. Stir to mix, then season to taste with salt, ground black pepper and a few squeezes of lemon juice. Remove from the heat.
4 For the vinaigrette, purée around half of the chopped tomatoes with the garlic, sun-dried tomatoes, 2 tbsp of the tomato oil, the olive oil, vinegar, mustard, salt, ground black pepper and sugar. Stir in the remaining chopped tomatoes and check the seasoning.
5 Arrange the warm lentils on a serving plate with the asparagus, red endive and radishes. Drizzle over the tomato vinaigrette, place the eggs on top and serve garnished with fresh oregano, and with ciabatta if desired.