Braised Lentils with Fried Eggs
Lentils were once hippie food, then chefs decided they were elegant enough to serve as a bed under rosy lamb or roast salmon, as an accompaniment to poultry, or in hearty bowls flavored with bacon. These little legumes, which are packed with protein and sophisticated flavor, can also be a vegetarian entree. The best ones are the small, dark green French lentils (sometimes labeled le Puy), which have a cleaner flavor and a more toothsome texture than their larger, light green counterparts. Many people say the advantage to making lentils instead of another legume is that lentils don’t need soaking. But soak them for 15 minutes in boiling water and they will cook more quickly and retain their plump shape. Simmer with sauteed root vegetables, tomato paste, Dijon mustard, and vegetable stock. Finish the dish with a splash of red wine vinegar and parsley, and top with a fried egg.
LENTILS
1 pound French or le Puy lentils (about 2 1/4 cups)
1 tablespoon olive oil
2 medium onions, chopped
4 carrots, chopped
4 stalks celery, chopped
Salt and pepper, to taste
2 cloves garlic, chopped
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme
3 1/2 cups vegetable stock
3 tablespoons red wine vinegar
1/4 cup chopped parsley
EGGS
1 tablespoon butter
4 eggs
Salt and pepper, to taste
Lentils
1. In a bowl, combine lentils with enough boiling water to cover them; set aside for 15 minutes. Drain the lentils into a colander.
2. In a large flameproof casserole, heat the olive oil over medium heat. Add the onions, carrots, celery, salt, and pepper. Cook, stirring often, for 10 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste, mustard, and thyme. Add the lentils and stock. Bring to a boil, lower the heat, and cover the pan. Simmer for 20 minutes until lentils are tender when a few are tasted on a spoon.
4. Stir in vinegar and parsley. Taste for seasoning and add salt and pepper to taste. Set aside 2 1/2 cups lentils for the cakes.
Eggs
1. In a large nonstick skillet over medium heat, melt the butter. Gently crack the eggs into pan and cook for 3 minutes on a side until white is cooked and yolk is firm but tender. Sprinkle with salt and pepper. Turn if you like.
2. Spoon lentils into 4 bowls. Taking care not to break the yolks, slide the eggs out of pan and top each bowl with an egg, salt, and pepper.
Catherine Smart
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