Rinse the lentils, removing any discarded or broken beans. Add the lentils, garlic, and bay leaf to a medium sauce pot along with enough liquid to cover the lentils by an inch or two. Turn the heat to high and bring the liquid to a boil. Reduce heat to medium low and simmer uncovered for 20 minutes, or until the lentils are tender, but not mushy. They should retain a bit of a bite. Drain the lentils, discarding the bay leaf and garlic, and season with salt and pepper to taste.

Prepare the poached eggs. Bring small pot of water (4-6 cups) to a simmer over medium heat and then line a plate with a few paper towels. When the water comes to a rapid simmer, add 1 tsp white vinegar to the simmering water. Crack an egg into a ramekin. With a wooden spoon, stir the simmering water to create a whirlpool, and then gently tip the egg, whites first, into the center of the whirlpool. Set the timer for 3 minutes and do not touch the egg. When the timer goes off, remove the poached egg with a slotted spoon and place on the paper towel lined plate. Bring the water bath to a simmer again, and repeat the poaching process with the remaining eggs, setting each finished egg aside on the paper towel.

While the lentils are simmering and the eggs are poaching, prepare the mango, avocado, cucumber, radish, and mint.

Make the vinaigrette. In a small lidded jar, add the vinegar, olive oil, salt and pepper and shake vigorously until combined.

Toss the lentils with the mango, avocado, cucumber, radishes, and mint. Add the vinaigrette and toss. Divide the salad between four plates, top each with a poached egg and serve immediately.