Name: Lemony Lentils with Caramelized Onions and Halloumi
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced (about 10 ounces); 1 1/2 cups green lentils; 3 lemons; 8 ounces lacinato kale, stems removed and leaves thinly sliced (about 5 cups); 3 ounces halloumi, crumbled (about 2/3 cup); 3/4 cup pecan halves, toasted; 1 tablespoon chopped fresh dill; Pinch red pepper flakes; Kosher salt and freshly ground black pepper; 4 large eggs

Directions

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Reduce the heat to low and let the onions cook, stirring once or twice, until caramelized and golden brown, 20 to 25 minutes.
Meanwhile, add the lentils and 4 cups of water to a large pot. With a vegetable peeler, strip 3 pieces of lemon zest down the length of one of the lemons and add to the pot. Bring to a boil, then reduce the heat to low, cover and simmer until the lentils are tender, 17 to 20 minutes. Drain the lentils if needed and return them to the pot.
Add the kale to the lentils and stir until wilted. Squeeze the juice of the lemons into the pot (about 1/4 cup). Add the halloumi, pecans, dill, red pepper, caramelized onions, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Using the same skillet the onions were in, add the remaining 1 tablespoon olive oil and heat over medium heat. Crack the eggs into the skillet, sprinkle with 1/4 teaspoon salt and cook until the whites are set, the yolks are still runny and the edges of the eggs are starting to brown, 3 to 4 minutes.
Divide the lentil mixture between 4 shallow bowls and top each bowl with a fried egg.

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