Curried Green Lentils with a Fried Egg

Hellooo 2012! I officially fell off the map for a few months, no denying it. When you’re trying to jam your big toe in the heavy, iron door of a fantastic company to land your dream job, you end up draining any reserve energy for online diatribes. But, as January rears her surprisingly warm and snowless head, I find myself retreating, big toe bruised and battered, back to the blogosphere. Nevermore, the glass is half full… So I’m “unemployed” and I don’t have an “apartment” or a “paycheck” or any “Plan B” after my “dream job” fell through my “fingertips”. The sun is shining and I’m pretty sure the squirrel outside just found a nut. Life is good!

No but seriously, things are going well. I officially retired my spinster cap and wound up engaged… to the-boy-friend of Salsa for Ben fame, if you’ll recall. And we’re trying to plow forward with wedding plans despite my painful lack of organization or know-how (what the H is a blusher veil??). So I’ve got that going for me, which is nice.

Dream job or no dream job, a girl has got to eat (and by eat I mean drown herself in carbs). My mom roommate has been making this really great dinner lately consisting of lentils with a fried egg on top. I’m pretty sure she uses garlic, onion, maybe leeks and carrots, and salt & pepper to flavor her lentils. I decided to take a page out of Heidi Swanson’s book and go down the curry route.

I know people scoff at store-bought curry powder, but I went for it for simplicity’s sake. To start, heat 4 cups of water in a large saucepan over a high heat. When it comes to a simmer, add the lentils, ½ teaspoon Kosher salt, and 1 whole clove of garlic. Turn the heat down to medium and allow it to simmer, with the lid on but slightly ajar, for 30 minutes until tender.

While the lentils cook, heat a large skillet over a medium heat and add the olive oil, the diced onion, and ½ teaspoon Kosher salt. Cook for 3 minutes until soft and translucent. Add the curry powder and the remaining 3 cloves of minced garlic. Allow it to cook for 30 seconds before removing from the heat. When the lentils are finished, strain off the excess water and discard the garlic clove. Add the drained lentils to the onions with the lemon juice and the cilantro. Cover to keep warm while you fry the eggs in a separate pan. Serve immediately! Over-easy or sunny side up eggs with a runny yoke work best!

Recipe:

  • 1 cup green lentils
  • Kosher salt
  • 4 cloves of garlic, 1 whole and 3 minced
  • 1 tablespoon olive oil
  • 1 cup finely diced onion
  • 1 teaspoon curry powder
  • 2 teaspoons lemon juice
  • ¼ cup packed chopped cilantro
  • 2-3 eggs for frying

Serves 2-3 people

This entry was posted in Beans and Legumes, Eggs, Lunch. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

4 Comments

  1. Jess
    Posted January 9, 2012 at 1:49 am | Permalink

    Perfect foray back into the world wide web. I made two Heidi recipes today and loved them both! So excited to have Binnycooks back!

  2. Jaclyn
    Posted January 9, 2012 at 1:56 am | Permalink

    Yay!!!!!! You’re back!!!!!

  3. Eaddy
    Posted January 10, 2012 at 2:34 pm | Permalink

    Annnnd shee’s BACK IN THE GAME. Hooray!!

  4. Selina
    Posted January 10, 2012 at 7:23 pm | Permalink

    move over stewed peaches…binny’s back! hip hip hooray!!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>