Eat more LENTILS! ...
Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They're also a great source of plant-based protein and fiber. These are an all around super food you can't miss in your diet. I posted the recipe for the best ITALIAN STYLE LENTILS read more about the history of this special and simple one pot meal in that post. Another way I enjoy lentils is over a thick slice of hearty bread and a fried egg. You can make this a breakfast/ brunch item OR a tasty dinner!
Tasty lentil stew scooped over hearty bread and topped with a perfectly cooked egg are your brunch and dinner dreams! Simple, nutritious, and delicious. Don't wait to make this.
Put an EGG on it!
As if lentils didn't have enough protein- let's add a perfectly cooked fried egg, shall we? Not only does an egg add more protein it creates the perfect sauce with the oozy creamy yolk that gets absorbed in the bread and lentils. The egg sits on top and then POP right as you cut into it- the MAGIC happens as the flowing lava yolk coasts the toast.
Serve with my No Knead Bread RECIPE. This bread is perfect for soaking up the delicious juices and egg yolk.
This humble lentil dish starts with a soffritto which is the Italian term for a mixture of chopped vegetables sautéed gently in oil. The word means “under fried”. This method creates a tasty flavor base this lentil dish. As the lentils stew they absorb all the delicious flavors of the herbs and soffritto. The result is a tasty and heart bean dish you will want to eat time and time again.
Eggs Quality Matters
Do you see that bright yellow yolk? Egg quality really does matter and gives a better overall taste. I am a firm believer of quality over quantity. I always buy organic free range eggs. I see a noticeable difference in taste and performance in baked goods and in savory recipes as well. There are many varieties out there now that are budget friendly. I suggest looking into buying higher quality eggs. You won't regret it- see for yourself!
Made with Amore,
- 1 ½ cups (250 grams) dried brown lentils
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 to 4 tablespoons olive oil, divided
- 1 bay leaf
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 Tbs tomato paste
- 5 cups water
- 1 pinch salt
- handful of flat-leaf parsley, chopped
Good Quality Eggs
Delicious Crusty Bread (see notes for my No Knead Bread Recipe)
- Place the onion, carrot, and celery in a large saucepan or soup pot with 2 tablespoons olive oil. Sauté gently on low heat until the vegetables are very soft and the onion is somewhat translucent, but not colored. Add the bay leaf, rosemary, thyme, tomato paste, and the dry lentils and 5 cups of water.
- Bring to a boil and then turn the heat down to a gentle simmer and cook until the lentils are tender but retain their shape (this can take as little as 20 minutes to upwards of 35 minutes, depending on the lentils. I know that seems like a big time difference but all dried beans cook a little differently). Keep checking them and add more water if necessary. Add salt to taste only once the lentils are tender, otherwise they will remain tough. Stir through chopped parsley and serve as you like (see notes for ideas).
- Make a fried eggs according to your desired taste- season with salt . After making the lentils and fried egg spoon the lentils over a thick slice of bread add your egg on top and MANGIA! MANGIA!
- Prep Time: 5
- Cook Time: 35 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
- Diet: Vegetarian