Lentils with Fried Eggs

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons unsalted butter
  • 4 large shallots, finely chopped
  • 3 stalks celery, finely chopped
  • 3 sprigs thyme
  • Kosher salt
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 14 -ounce can diced fire-roasted tomatoes
  • 1 15 -ounce can brown lentils
  • 2 teaspoons dijon mustard
  • Freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs
  • Pocketless pita, for serving (optional)
Directions

Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.

Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Cover to keep warm.

Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita.

Per serving: Calories 303; Fat 13 g (Saturated 7 g); Cholesterol 238 mg; Sodium 751 mg; Carbohydrate 32 g; Fiber 9 g; Protein 16 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Good Food for Less