Time: 1 hour.
Complexity: easily
Servings: 4

The Mediterranean diet embraces a wide variety of plant-based foods: legumes, whole grains, and plenty of seasonal vegetables and fruits. This recipe fully embodies this philosophy, combining several classic culinary techniques and a combination of ingredients typical of the Mediterranean. Firm black lentils from France are paired with olive-seared eggs from Spain. This recipe is simple, yet filling and nutritious enough to satisfy even the most ardent meat-eaters in your family.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 fennel root, trimmed and finely chopped
• 2 tsp chopped fresh rosemary
• 4 cloves garlic, crushed
• 1 can (400 g) of canned chopped tomatoes
• 2.5 cups vegetable or low-salt chicken broth
• 3/4 cup black French lentils or Beluga lentils
• 3 cups small kale
• 1/4 cup chopped fresh parsley
• 4 large eggs

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

lentils, kale, tomatoes, fennel bulb, carrot, eggs, rosemary

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Preparation:

Step 1
• In a 6-quart saucepan with a tight-fitting lid, heat 1 tablespoon olive oil over medium-high heat. Add the onion, carrot, fennel, and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the rosemary and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes with their juices, broth, lentils, and 1/2 teaspoon black pepper and bring to a simmer.
Step 2
• Cover the pan, reduce the heat to medium-low, and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Some broth will remain in the pan; this is normal. Turn off the heat and add the kale and 3 tablespoons of parsley. Stir until the kale wilts. Divide the lentils among 4 large bowls and set aside while the eggs fry.
Step 3
• In a large nonstick skillet, heat the remaining 1 tablespoon olive oil. Crack the eggs into the skillet, season with salt and pepper, and cook for 2 minutes for sunny-side up eggs, or longer for firmer yolks.
Step 4
• Place an omelet on top of each serving of lentils and sprinkle with the remaining parsley.

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