27 October 2013

Lentils with Fried Eggs from The Food Network Magazine, October 2013

3 Tbsp. unsalted butter
4 large shallots, finely chopped (3-4 shallots = 1 medium onion plus a pinch of garlic powder. Consider using a sweet onion since it is more mild).
3 stalks celery, finely chopped
3 sprigs thyme (each sprig of thyme equals about 1/2 tsp. dried). Since I used dried thyme I waited until I added the lentils to add the thyme.
Kosher salt (omitted)
1/4 C red wine vinegar
1 1/2 tsp. sugar
1 14 oz. can diced fire-roasted tomatoes
1 15 oz. can lentils (1 1/2 cups). To cook from dry lentils, which is what I had, and since they roughly double in cooking, I should have used at least 3/4 cups dry lentils.
2 tsp. Dijon mustard (I used what I had, spicy brown)
ground pepper
2 Tbsp. chopped fresh parsley (2 tsp. dried)
4 large eggs
Pocketless pita, for serving (optional). I just used toast.

1) Heat 1 Tbsp. butter in a Dutch oven or deep skillet over medium-high heat. Add shallots, celery, thyme and 1/2 tsp. of salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add vinegar, 1/4 cup of 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 lentils and 1 cup of 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 thyme and stir in half of the parsley. Cover to keep warm.
If, like me, you use dried lentils instead of canned, they will need about 4 cups of water (watch as you cook) and to be simmered 30-45 minutes total.
3) Melt the remaining 2 Tbsp. butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide 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.

Yummy. A little spicy. I would make this again.

Nutrition Facts
Serving Size:
Servings Per Recipe: 4
Amount per Serving:
Total Calories 303, Total fat 13 g, Saturated fat 7 g, Cholesterol 238 mg, Sodium 751 mg, Carbohydrate 32 g, Dietary Fiber total 9 g, Protein 16 g

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