Lentils with Fried Eggs

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.