Bring a small pot of water to a boil over high heat. Reduce the temperature to medium heat and gently lower the egg into the water. Cook for 7 minutes. Place the egg into a bowl of ice water and allow it to cool.
Place spinach and cooked lentils in a salad bowl. Drizzle with vinegar and olive oil and toss the salad to evenly coat the spinach with dressing.
Place the pickled carrots and spinach on top of the bed of lettuce.
Peel the shell off of the egg and place the egg in the middle of the salad. Cut the egg in half lengthwise. Sprinkle the entire salad with salt and pepper before serving.
*Find the recipe for pickled carrots and fennel here.