Lentils With Fried Eggs Recipes

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LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG



Lentils With Anchovies, Capers, and a Fried Egg image

I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.

Provided by rpgaymer

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, minced
4 garlic cloves, minced
1 stalk celery, chopped
2 carrots, chopped
8 -12 anchovy fillets, chopped
1 1/2 cups brown lentils
3 cups vegetable stock or 3 cups water
1 bay leaf
1 1/2 tablespoons capers, drained
1/4 teaspoon ground cloves
1 tablespoon butter
4 eggs

Steps:

  • Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
  • Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
  • Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
  • Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.

FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS



Fried Eggs Over Warm Lentil Salad with Lardons image

Categories     Salad     Egg     Breakfast     Brunch     Fry     New Year's Day     Lunch     Bacon     Spinach     Legume     Lentil     Fall     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup lentils (preferably French green lentils)
6 oz thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon olive oil
8 large eggs
1 cup baby spinach

Steps:

  • Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
  • While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
  • Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
  • Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
  • Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

LENTILS WITH FRIED EGGS



Lentils with Fried Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : Calories 303 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 238 milligrams, Sodium 751 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 16 grams

LENTILS WITH EGG AND GREENS



Lentils with Egg and Greens image

Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- you can also pair them with black beans.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

Olive oil
1 onion, diced
2 carrots, diced
3 cups cooked lentils (canned or homemade)
Salt and pepper
A few minced garlic cloves
1 bunch greens, such as spinach and arugula
1 handful cilantro
4 eggs

Steps:

  • Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.

LENTILS WITH FRIED EGGS



Lentils With Fried Eggs image

Make and share this Lentils With Fried Eggs recipe from Food.com.

Provided by threeovens

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
4 shallots, minced
3 stalks celery, minced
3 sprigs fresh thyme
kosher salt
1/4 cup red wine vinegar
1 1/4 cups water, divided
1 1/2 teaspoons sugar
1 (14 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can brown lentils
2 teaspoons Dijon mustard
fresh ground black pepper
2 tablespoons fresh parsley, chopped
4 large eggs
pita bread, optional for serving

Steps:

  • In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
  • Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
  • Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm.
  • Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
  • Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.

Nutrition Facts : Calories 571.5, Fat 14.9, SaturatedFat 7.2, Cholesterol 208.9, Sodium 142.8, Carbohydrate 74.2, Fiber 34.2, Sugar 7.1, Protein 35.5

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Top Asked Questions

How long to cook lentils in a pan?
Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
How do you make egg curry with lentils and tomatoes?
Method Step 1. Put the lentils, onions and tomatoes in a pan with the turmeric and 1 tsp salt. Step 2. Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled. Step 3. Heat half the oil in a pan then stir in the cumin, coriander and cardamom. Step 4.
How long to cook red lentils with poached eggs?
This rustic, hearty meal of Red Lentils with Poached Eggs is ready in under 20 minutes. Red Lentils are cooked in fire-roasted diced tomatoes which give the dish so much flavor. Topped with a perfectly cooked runny poached egg, this is a great meatless lentil breakfast recipe.
What is the best meatless lentil breakfast?
Red Lentils are cooked in fire-roasted diced tomatoes which give the dish so much flavor. Topped with a perfectly cooked runny poached egg, this is a great meatless lentil breakfast recipe. I will show you my trick for fool-proof microwave poached eggs.

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