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Author Notes: This recipe, adapted from Deborah Madison's brilliant book Vegetable Literacy, packs tons of flavor into something (lentils) that some people consider boring. —Vicky | Things I Made Today
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 tablespoon tomato paste
- 1 cup French green lentils
- 3 cups water
- 4 garlic cloves
- pinch of salt
- 1/3 cup walnuts, roughly chopped
- 3/4 cup greek yogurt
- 1/4 cup parsley, chopped
- 2 eggs
- salt and pepper to taste
- In a medium sized pot, heat olive oil. Add onion and cook until fragrant. Stir in tomato paste. Add lentils and water, then bring to a boil, reduce heat, and simmer for 20 minutes while covered.
- Meanwhile, prepare the sauce. Using a mortar and pestle or a food processor, grind garlic with a pinch of salt into a paste. Add in walnuts and continue to mash until it’s a rough paste. Transfer to a bowl and add in yogurt and parsley.
- Once lentils are done cooking, drain remaining liquid. Mix lentils with yogurt sauce.
- In a large pan, heat a little olive oil and fry eggs. Top lentils with eggs, a little salt and pepper.
- This recipe was entered in the contest for Your Best Recipe with Walnuts