Lentils with scrambled eggs

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 303, total fat 13 G., saturated fats 7 G., proteins 16 G., carbohydrates 32 G., fiber 9 G., cholesterol 238 mg, sodium 751 mg, sugar - G.

This delicious and quick dish uses canned brown lentils, which significantly reduces cooking time. Simmer the lentils in a savory sauce of roasted tomatoes, celery, shallots, and herbs, and serve with a fried egg and flatbread. Perfect for a hearty, healthy breakfast or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs of thyme
1/4 cup red wine vinegar
1.5 tsp sugar
1 can (400 g) of canned chopped baked tomatoes
1 can (425 g) brown lentils
2 teaspoons Dijon mustard
2 tbsp chopped fresh parsley
4 large eggs
Flatbreads, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, shallots, celery, thyme, wine vinegar, sugar, grilled tomatoes, lentils, Dijon mustard, parsley, eggs, wheat flatbreads

Cooking the dish according to the recipe:

In a large Dutch oven or deep skillet, heat 1 tablespoon of butter over medium-high heat. Add the shallots, celery, thyme, and 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown, about 5 minutes. Add the vinegar, 1/4 cup of water, and sugar and cook until the liquid has evaporated, about 5 minutes.
Add the tomatoes and increase the heat to high; cook, stirring, for 3 minutes. Add the lentils and 1 cup of water. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 10 minutes. Stir in the mustard and cook for another 5 minutes. Season with salt and pepper to taste, discard the thyme, and stir in half the parsley. Cover to keep the lentils warm.

In a large nonstick skillet over medium heat, melt the remaining 2 tablespoons butter. Crack each egg, one at a time, into a small bowl, then pour into the skillet; cook until the whites are set, 3-5 minutes. Serve the lentils with the scrambled eggs, garnished with the remaining parsley. Serve with flatbread.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Budget recipes / Breakfast / Main courses / Cereals, legumes / Eggs and dairy products / Food Network - recipes

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