What To Cook Now: Red Lentils with Poached Eggs


There are few things better than a poached egg..gooey, soft and delicious. I had found a bag of beautiful red lentils recently filled with tons of protein, fiber and very little fat – the perfect legume, especially when cooked with lots of spice, herbs and veggies. Delicious on a still chilly night topped with that poached egg and paired with a tasty  Pinot Noir from Bridlewood in Santa Barbara Co.


Red lentils and poached eggs
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
1 sweet red pepper, chopped
2 stalks celery, chopped
2 cups red lentils, rinsed and sorted
2 tablespoons sherry vinegar
1/2 cup sherry
2 tablespoons chopped parsley
1 large stem rosemary
3 bay leaves
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon Garam Masala
1 teaspoon red pepper flakes
Salt and pepper
6 cups chicken stock
2 cups water
2 eggs
1 tablespoon white vinegar

IMG_6921Heat oil in a large Dutch oven over medium heat, then saute onions, carrots, red pepper and celery until barely softened.  Add the lentils with the sherry and vinegar and saute for a minute to coat with the oil and cook off some of the alcohol, then add the rosemary, bay leaves and spices.  Stir to coat then add the stock and water.  Bring to a boil then simmer until the lentils are very tender and most of the liquid has been absorbed, about half an hour or so.

IMG_6928When the lentils are soft remove the rosemary stem and bay leaves and discard and add in the parsley.  Bring 1 cup of water to barely a boil in a small sauce pot, add the vinegar then carefully drop in the eggs.  Cook until just set, about 3 minutes, then scoop out and drain.  Ladle the lentils into large bowls, then top with an egg, letting it crack over the top of the lentils. Season with a touch of salt and pepper and serve.

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