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 was excellent for us. We started with the base, but used 1/2 cup dry lentils and simmered them in chicken broth in the dish. Also threw in garlicky sautéed kale and cabbage. Oh, and didn't have shallots, so used half a red onion, and had no parsley. It was delicious. I liked the acidity. We put the egg on the bottom of the bowl and let the yolk mix with our brothy sauciness and soaked it up with sourdough. Will make again and again.
    Needed major changes to proportions!
    Actual scoop on changes: I could not find canned lentils (maybe meant a 1 lb bag of lentils?) so cooked a bag of French lentils according to directions on bag . I followed recipe then strained most of the sauce before adding 4 cups of freshly cooked lentils (thank you, Heather Zaccone for your heads up on the acidity - I tasted every step of the way). Then I only added only 1/2 cup water (Thanks again, Heather!) cooked for 10 minutes and added extra butter. Salt and pepper for a delicious dish!
    This looked like a good recipe to eat healthy rather then having an egg on toast. The dish is too acidic, too much vinegar, then adding mustard made it worse. It was also very wet, I cooked it for almost 30 minutes to evaporate a lot of the liquid. With the runny yoke, you really need it to be a little drier. I only used 2 shallots as that was all I had. The celery did give it a nice crunch.
    Hi, Heather. I chose this recipe for a cooking club dinner tonight and it would have been a disaster without your comments. See my changes above. Thanks from rtpana!
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    This recipe is featured in:

    Good Food for Less