LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG
I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.
Provided by rpgaymer
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
- Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
- Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
- Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
LENTILS WITH FRIED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
- Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
- Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.
Nutrition Facts : Calories 303 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 238 milligrams, Sodium 751 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 16 grams
FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS
Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
- While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
- Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
- Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
- Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.
LENTILS WITH FRIED EGGS
Make and share this Lentils With Fried Eggs recipe from Food.com.
Provided by threeovens
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.
Nutrition Facts : Calories 571.5, Fat 14.9, SaturatedFat 7.2, Cholesterol 208.9, Sodium 142.8, Carbohydrate 74.2, Fiber 34.2, Sugar 7.1, Protein 35.5
LENTIL AND EGG STEW
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Provided by Nate Appleman
Categories Bon Appétit Lentil Stew Egg Spinach Healthy Vegetarian Parmesan Soup/Stew Dinner Winter Bread
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10-12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10-12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35-45 minutes, depending on type. Taste and season with more salt.
- Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don't have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.
- Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8-12 minutes.
- While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
- Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
- Do Ahead
- Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.
More about "lentils with fried eggs recipes"
LENTILS WITH FRIED EGGS – FOOD NETWORK KITCHEN
From foodnetwork.com
LENTIL BOWLS WITH FRIED EGGS & GREENS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Kale RecipesPublished 2020-05-09Total Time 40 minsCalories 309 per serving
- Bring water to a boil in a medium saucepan over high heat. Add lentils, smashed garlic, and bay leaf and stir. Return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Remove the garlic and bay leaf and drain off any liquid.
- Meanwhile, combine yogurt, lemon zest, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and minced garlic in a large bowl. Add kale and spinach; toss to coat.
- Divide the kale mixture among 4 dinner bowls and top each with roasted red peppers, olives, avocado, and the lentils.
UMBRIAN LENTIL STEW WITH OLIVE-OIL-FRIED EGGS RECIPE
From foodandwine.com
- In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
- In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
- In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.
REFRIED LENTILS WITH EGGS & SALSA | EGGS RECIPES | JAMIE …
From jamieoliver.com
- Peel and finely chop the onions and garlic, pick the coriander leaves and finely chop the stalks, finely chop the jalapeño, and roughly chop the tomatoes.
- Add the onions, coriander stalks and jalapeño and sauté for 10 minutes, until softened but not coloured.
BRAISED LENTILS TOPPED WITH AN OLIVE OIL FRIED EGG | ITALIAN FOOD …
LENTILS TOAST WITH FRIED EGG - CUCINABYELENA
From cucinabyelena.com
- Place the onion, carrot, and celery in a large saucepan or soup pot with 2 tablespoons olive oil. Sauté gently on low heat until the vegetables are very soft and the onion is somewhat translucent, but not colored. Add the bay leaf, rosemary, thyme, tomato paste, and the dry lentils and 5 cups of water.
- Bring to a boil and then turn the heat down to a gentle simmer and cook until the lentils are tender but retain their shape (this can take as little as 20 minutes to upwards of 35 minutes, depending on the lentils. I know that seems like a big time difference but all dried beans cook a little differently). Keep checking them and add more water if necessary. Add salt to taste only once the lentils are tender, otherwise they will remain tough. Stir through chopped parsley and serve as you like (see notes for ideas).
- Make a fried eggs according to your desired taste- season with salt . After making the lentils and fried egg spoon the lentils over a thick slice of bread add your egg on top and MANGIA! MANGIA!
BREAKFAST LENTILS WITH POACHED EGGS | BABAGANOSH
From babaganosh.org
- In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
- Use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching. Add enough water to the bowl so that the water comes up a couple of inches in the bowl - you will need the eggs to be completely submerged in the water.
LENTIL AND BABY SPINACH STEW WITH FRIED EGGS | SO DELICIOUS
From sodelicious.recipes
- For the vegetable mixture: Add the garlic, carrot, fennel, and onion to a food processor. Process for a few seconds until you get finely chopped vegetables.
- Heat the vegetable oil to a skillet. Add the veggies and cook them until soft, stirring often. Add the tomato sauce and tomato juice. Stir and cook further 3-4 minutes.
- Add the lentil and water, season with salt and pepper, cover with a lid and simmer for 20 minutes on low-medium heat.
BRAISED LENTILS WITH FRIED EGGS | DRUPAL APICIUS
From willdonovan.com
LENTILS WITH FRIED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
LENTILS WITH FRIED EGGS RECIPE
From crecipe.com
LENTILS AND EGGS - CANADIAN LIVING
From canadianliving.com
LENTILS WITH FRIED EGGS
From crecipe.com
LENTILS WITH FRIED EGGS | RECIPE | LENTIL DINNER RECIPES, LENTIL DINNER ...
RECIPE: PEANUT LENTIL CURRY WITH FRIED EGGS & GARLIC NAAN - BLUE …
From blueapron.com
BRINGING THE HUMBLE EGG OUT OF ITS SHELL | FOOD | THE GUARDIAN
From theguardian.com
10 BEST FRIED LENTILS RECIPES - YUMMLY
From yummly.com
FRIED LENTILS - TASTE OF BEIRUT
From tasteofbeirut.com
LENTILS WITH FRIED EGGS – THREEOVENS
From threeovens.wordpress.com
FOOD NETWORK - LENTILS WITH FRIED EGGS CALORIES, CARBS & NUTRITION ...
From frontend.myfitnesspal.com
RECIPE: SPICED LENTILS WITH EGG | KITCHN
From thekitchn.com
RECIPES FOR LENTILS WITH FRIED EGGS WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
BEST CURRIED LENTILS WITH FRIED EGG RECIPE - LEARNING DRIVES
From learningdrives.com
LENTILS AND EGGS - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
LENTIL KEDGEREE WITH CRISPY FRIED EGGS - FOOD | DRINK | RECIPES
From waitrose.com
PARSNIP & LENTIL SALAD WITH FRIED EGGS - DISHING UP THE DIRT
From dishingupthedirt.com
LENTIL WITH FRIED EGGS & GREENS
From spoonacular.com
WARM LENTIL & BACON SALAD WITH FRIED EGGS - WE HEART LOCAL BC
From weheartlocalbc.ca
LENTIL STEW WITH GAMMON AND FRIED EGG (CZECH RECIPE) - MARKIE'S …
From markieskitchen.com
LENTILS WITH FRIED EGGS | FOOD NETWORK RECIPES, LENTIL RECIPES, LENTIL ...
From pinterest.ca
FRIED EGGS & FRENCH GREEN LENTILS - BLUE APRON
From blueapron.com
UMBRIAN LENTILS WITH OLIVE OIL FRIED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
CRISPY LENTILS WITH BROCCOLI & FRIED EGG - WAITROSE
From waitrose.com
LENTILS WITH FRIED EGGS – RECIPES NETWORK
From recipenet.org
CASA SALTSHAKER LENTILS WITH FRIED EGGS - THE GLOBE AND MAIL
From theglobeandmail.com
LENTILS WITH KALE AND FRIED EGG RECIPE | EAT SMARTER USA
From eatsmarter.com
UMBRIAN LENTIL STEW WITH OLIVE-OIL-FRIED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
BROWN RICE BOWL WITH LENTILS, CARAMELIZED ONIONS & FRIED EGG
From thekitchn.com
GARLIC MUSHROOM LENTILS & FRIED EGGS WITH PARMESAN & ROSEMARY …
From greatbritishfoodawards.com
You'll also love