Lentils With Fried Eggs Food

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

LENTIL BOWLS WITH FRIED EGGS & GREENS

Steps:

• Bring water to a boil in a medium saucepan over high heat. Add lentils, smashed garlic, and bay leaf and stir. Return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Remove the garlic and bay leaf and drain off any liquid.
• Meanwhile, combine yogurt, lemon zest, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and minced garlic in a large bowl. Add kale and spinach; toss to coat.
• Divide the kale mixture among 4 dinner bowls and top each with roasted red peppers, olives, avocado, and the lentils.
• Heat oil in a large nonstick skillet over medium-high heat. One at a time, crack eggs and add to the pan; cook for 1 minute. Season with the remaining 1/4 tsp. salt and 1/8 tsp. pepper, then cover and cook until the whites are set, about 2 minutes more. Place an egg on top of each bowl and serve.

LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG

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

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

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.

LENTILS WITH FRIED EGGS

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.