Lentils With Fried Eggs

15 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.

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