Lentils with Fried Eggs
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 303 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 238 milligrams
- Sodium
- 751 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
- Total: 30 min
- Active: 30 min
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
One 14-ounce can diced fire-roasted tomatoes
One 15-ounce can brown lentils, drained
2 teaspoons Dijon mustard
Freshly ground black pepper
2 tablespoons chopped fresh parsley
4 large eggs
Pocketless pita, for serving (optional)
Directions
- Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
- 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 very 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.
- Meanwhile, 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; sprinkle with salt and pepper and 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 if using.