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
Ingredients
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1 tablespoon
olive oil
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1/2
yellow onion, finely chopped
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1 tablespoon
tomato paste
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1 cup
French green lentils
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3 cups
water
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4
garlic cloves
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pinch of salt
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1/3 cup
walnuts, roughly chopped
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3/4 cup
greek yogurt
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1/4 cup
parsley, chopped
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2
eggs
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salt and pepper to taste
Directions
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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.
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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.
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Once lentils are done cooking, drain remaining liquid. Mix lentils with yogurt sauce.
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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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