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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spiced Red Lentils with Poached Eggs Recipe

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This recipe for Spiced Red Lentils with Poached Eggs is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. dried small red lentils
3 c. water
1 bay leaf
2 t. olive oil
1 c. chopped onion
1 c. chopped tomato (skin removed and seeds)
1 t. curry powder
1/4 t. cumin
1/2 t. salt, divided
1/8 t. ground red pepper
1 garlic clove, minced
1 T. white vinegar
4 large eggs
1/4 t. freshly ground black pepper
2 T. chopped fresh cilantro
Directions:
Directions:
Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry powder, cumin, 1/4 t. salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degrees of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 c. lentil mixture on each of 4 plates; tope each serving with 1 poached egg. Sprinkle evenly with remaining salt, black pepper and cilantro.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nice hot lunch or brunch item. Serve with avocado slices drizzled in olive oil and seasoned with salt and pepper and/or a small light salad.

 

 

 

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