Best Lentils With Fried Eggs Recipes

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BREAKFAST LENTILS WITH POACHED EGGS



Breakfast Lentils with Poached Eggs image

Enjoy a bowl of flavorful, rustic, hearty Red Lentils cooked in a tasty tomato sauce with a perfect Poached Egg on top - all ready in under 20 minutes. I will show you how to make fool-proof poached eggs in the microwave - you'll never go back to stove-top poached eggs.

Provided by Kate

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 8

1 yellow onion (, diced)
1 tablespoon olive oil
1 cup split red lentils (, uncooked (or use any lentils you like, see recipe notes))
1 cup vegetable stock ((or water))
15 oz can fire-roasted diced tomatoes
Salt & pepper (, to taste (about 1/4 teaspoon each is a good start))
¼ cup parsley leaves (, finely diced)
2-4 eggs ((see recipe notes) + water for poaching)

Steps:

  • In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
  • Use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching. Add enough water to the bowl so that the water comes up a couple of inches in the bowl - you will need the eggs to be completely submerged in the water.
  • Gently crack the eggs right into the water. Carefully transfer the bowl to a microwave oven. Microwave the eggs on medium or high power. You will need to play around with the timing a little. For 2 eggs, I recommend starting at 1 minute and 30 seconds, then checking the eggs and microwaving 30 seconds at a time until the eggs reach your desired level of done-ness. For 4 eggs, start with 2 minutes and then microwave 30 seconds at a time until they are cooked to your liking. Use a slotted spoon to gently remove the eggs from the water and serve over the hot lentils. Season with salt and pepper.

Nutrition Facts : Calories 255 kcal, Carbohydrate 35 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 424 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

SPICED LENTILS AND SCRAMBLED EGGS



Spiced Lentils and Scrambled Eggs image

Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
  • Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
  • Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
  • Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

LENTILS WITH EGG AND GREENS



Lentils with Egg and Greens image

Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- you can also pair them with black beans.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

Olive oil
1 onion, diced
2 carrots, diced
3 cups cooked lentils (canned or homemade)
Salt and pepper
A few minced garlic cloves
1 bunch greens, such as spinach and arugula
1 handful cilantro
4 eggs

Steps:

  • Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.

LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG



Lentils With Anchovies, Capers, and a Fried Egg image

I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.

Provided by rpgaymer

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, minced
4 garlic cloves, minced
1 stalk celery, chopped
2 carrots, chopped
8 -12 anchovy fillets, chopped
1 1/2 cups brown lentils
3 cups vegetable stock or 3 cups water
1 bay leaf
1 1/2 tablespoons capers, drained
1/4 teaspoon ground cloves
1 tablespoon butter
4 eggs

Steps:

  • Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
  • Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
  • Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
  • Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.

LENTILS WITH FRIED EGGS



Lentils With Fried Eggs image

Make and share this Lentils With Fried Eggs recipe from Food.com.

Provided by threeovens

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
4 shallots, minced
3 stalks celery, minced
3 sprigs fresh thyme
kosher salt
1/4 cup red wine vinegar
1 1/4 cups water, divided
1 1/2 teaspoons sugar
1 (14 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can brown lentils
2 teaspoons Dijon mustard
fresh ground black pepper
2 tablespoons fresh parsley, chopped
4 large eggs
pita bread, optional for serving

Steps:

  • In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
  • Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
  • Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm.
  • Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
  • Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.

Nutrition Facts : Calories 571.5, Fat 14.9, SaturatedFat 7.2, Cholesterol 208.9, Sodium 142.8, Carbohydrate 74.2, Fiber 34.2, Sugar 7.1, Protein 35.5

FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS



Fried Eggs Over Warm Lentil Salad with Lardons image

Categories     Salad     Egg     Breakfast     Brunch     Fry     New Year's Day     Lunch     Bacon     Spinach     Legume     Lentil     Fall     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup lentils (preferably French green lentils)
6 oz thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon olive oil
8 large eggs
1 cup baby spinach

Steps:

  • Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
  • While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
  • Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
  • Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
  • Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

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