If you want to start the new year with something as delicious as it is healthful, try this recipe for fried lentils topped with fried eggs.
Chances are you’ve never fried lentils before, so this dish also will teach you a new technique — it can be used for other legumes and grains, too, such as fried chickpeas and fried spelt.
Tomatoes add color and nutrients to the lentil dish, and it pops with big and bold Asian flavor from fish sauce and lime juice. Chopped peanuts make for a nice garnish.
This recipe is adapted from Bon Appetit contributor Alison Roman. It appears in her latest book, “Dining In” (Clarkson Potter).
Recipe adapted from “Dining In” by Alison Roman (Clarkson Potter)
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Olive Oil-Fried Lentils With Cherry Tomatoes and a Chile-Fried Egg
Makes 4 servings
1¼ cups black beluga, Puy or green lentils
¼ small red onion, thinly sliced
1 teaspoon Asian fish sauce
2 tablespoons fresh lime juice
Freshly ground black pepper
¼ cup plus 2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 shallot, very thinly sliced
1 pint cherry or Sun Gold tomatoes, stems removed, halved
1 bunch parsley or cilantro leaves, washed and coarsely chopped
4 large eggs
½ teaspoon crushed red pepper flakes
½ cup roasted salted peanuts, chopped
1 lime, quartered, for serving
1. Cook the lentils in a pot of salted water until they're cooked through but still al dente, 15 to 20 minutes. Cooking time will vary depending on the type of lentils. Drain and set aside.
2. Combine the onion, fish sauce and lime juice in a small bowl; season with salt and black pepper and set aside.
3. Heat ¼ cup of the oil in a large skillet over medium-high heat. Add the garlic and shallot and season with salt and black pepper. Cook until the garlic is lightly toasted and the shallots are translucent and starting to brown, about 3 minutes.
4. Add the tomatoes and season them with salt and black pepper. Cook, shaking the skillet occasionally, until the tomatoes have begun to pop and let out some of their juices, about 4 minutes. Add the lentils and season with salt and pepper. Cook, shaking the skillet every minute or two, until the lentils start to look a bit dry and crisp at the edges, 8 to 10 minutes. Remove from the heat and add the herbs and onion mixture (including any juices), tossing to coat. Divide the lentils evenly among four bowls and wipe out the skillet.
5. Heat the remaining 2 tablespoons olive oil and fry the four eggs to desired doneness. Add the red pepper flakes, swirling so they sizzle in the oil. Top each bowl of lentils with a fried egg, drizzling with the chile oil from the skillet. Sprinkle the peanuts on top and serve with lime wedges for squeezing.
Recipe adapted from "Dining In" by Alison Roman (Clarkson Potter)
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