Lentils With Anchovies, Capers, and a Fried Egg |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
1 onion, minced |
4 garlic cloves, minced |
1 stalk celery, chopped |
2 carrots, chopped |
8 -12 anchovy fillets, chopped |
1 1/2 cups brown lentils |
3 cups vegetable stock or 3 cups water |
1 bay leaf |
1 1/2 tablespoons capers, drained |
1/4 teaspoon ground cloves |
1 tablespoon butter |
4 eggs |
Directions:
1. 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.
2. 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.
3. 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.
4. Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
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