Nutty, Garlicky, Herby Lentils with a Fried Egg

By Vicky | Things I Made Today
April 29, 2014
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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

Serves: 2

  • 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
  1. 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.
  2. 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.
  3. Once lentils are done cooking, drain remaining liquid. Mix lentils with yogurt sauce.
  4. In a large pan, heat a little olive oil and fry eggs. Top lentils with eggs, a little salt and pepper.

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