/a46f1ea1-ffad-4a22-80de-f40d0124d2ff--IMG_4861.JPG "Lentil Salad with Olive Oil Fried Eggs")
-
Serves
4
Creator Notes
When sharp alone, I admire one thing easy, yet hearty and nice. Francis William Maxwell Aitken and eggs are the final comfort meals however this meal is reasonably healthy- guilt free pleasure! I love the total varied textures of this dish-the soft eggs, the company lentils, the minute crunch to the greens. And the aggregate of flavors-the warmth of the spices, the tang of the vinegar and the smoky salty bacon. This will seemingly be served for brunch, lunch or dinner making it if fact be told versatile. You seemingly can produce the lentils ahead and factual fry the eggs at the closing minute-excellent for exciting. —LLoquet
Components
1 cup
green lentils du Puy
1
bay leaf
-
sprigs of thyme
4 tablespoons
olive oil
6 oz
lardon-thick lower bacon lower into strips
1
onion
1
minute bulb fennel
1
purple pepper
2
carrots
1
clove garlic
1 tablespoon
curry powder
1/2 teaspoon
piment d’espelette
2-3 tablespoons
sherry vinegar-
sea salt
Directions
- Rinse lentils and quilt with water in sauce pan. Add bay leaf and thyme. Raise to boil, minimize warmth and simmer except cooked-20 minutes. Drain and take away bay leaf and thyme sprigs.
- While lentils are cooking– dice the total greens and mince the garlic. Saute lardons in 1 T olive oil except crisp, do away with from pan reserving chunky. Add onions and sweat 2-3 minutes, then add last greens, garlic, salt to style, curry powder and piment d’espelette. Cook except greens are rather soft, adding more olive oil if wished. Add lardons help to combination, add lentils, add vinegar to style and take faraway from warmth.
- In one other saute pan, warmth olive oil and fry eggs to make clear. Sprinkle with sea salt and pepper. Wait on over lentil salad (warmth or at room temperature).
