LENTILS WITH EGGS
MAKES 4 SERVINGS.
3 tbs unsalted butter
1 chopped onion
3 stalks celery, chopped
3 sprigs thyme
Salt and Pepper
1/4 cup red wine vinegar
1 1/2 tsp sugar
14 oz can diced fire roasted tomatoes
15 oz can brown lentils
2 tsp Dijon mustard
4 eggs
Heat 1 tbs butter in a skillet. Add onion, celery, thyme and 1/2 tsp salt, cook until starting to brown. Add vinegar, 1/4 cup water and sugar, cook until almost evaporated. Add tomatoes, cook 3 min. Add lentils and 1 cup water. Bring to a simmer, cook until lentils are soft. Stir in mustard, cook 5 min. Season with salt and pepper, discard thyme, keep warm. Melt remaining butter in a skillet. Break each egg into a bowl, then slide it into skillet, cook until whites are set. SERVE lentils with a fried egg on top...
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