Lentils with Fried Eggs


This recipe combines two of my favorite recent ingredients—lentils and eggs. The beauty of this dish is that you can enjoy it for any meal of the day. I chose to make it for dinner. The acidity from the red wine vinegar coupled with the Dijon mustard provide very interesting flavor. I loved the runny yolk mixed with the lentils. It’s a hearty and delicious dish, and a great make-ahead, enjoy-all-week kind of meal.

Lentils with Fried Egg (slightly adapted from Food Network Magazine, October 2013; serves 4)

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 cup brown lentils, cooked (I use this method)
2 teaspoons dijon mustard
Freshly ground pepper
2 tablespoons chopped fresh parsley
4 large eggs

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.

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