Oh man, was this good! And surprise, surprise, my 6 year old LOVED this (he didn’t have an egg with his), and asked me to make it at least once a week! This was super easy! I couldn’t find canned lentils, but I did find some in a box in the refrigerated section of the produce aisle at Wegmans. I had some naan in my freezer, so I served the lentils with that. MMMMM.
Lentils with Fried Eggs
(Food Network Magazine, Oct. 2013)
time needed 40 min.
3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs thyme
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 14-ounce can diced fire-roasted tomatoes (I used plain diced 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)
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. Serve with pita.