Lentils + Eggs

As you may remember me mentioning earlier in the week, I love eggs.  I was reading Cooking Light and came across this recipe.  But, I'm not a huge baby carrot fan, so I thought I would adapt this recipe to my tastes.  

Ingredients for two servings:

2 Eggs, divided into separate ramekins 

1C lentils*, cooked

3 tsp olive oil, separated into a 2 tsp measure and a 1 tsp measure

6 large carrots, peeled and quartered

1/2C red onion, sliced

2 tbsp garlic, minced

1C cherry tomatoes, sliced

1/4C dried apricots, sliced

1 tbsp curry powder

1 tsbp cumin powder

1 tsp chili powder

Sea salt and pepper to taste

1 tsp white vinegar 

*A note on lentils: Some specialty stores such as Trader Joe's sell pre-cooked lentils.  If you cannot find these, or prefer to make them on your own, just soak dried lentils in boiling water until the lentils become softer and the water cools.  Then, boil them until they are soft enough to eat (timing will depend on how long you soaked them initially). 

Directions:

1. Preheat the oven to 375.  Toss carrots in 1tsp olive oil and season with salt and pepper.  Place in the oven when it comes to temperature.  Cook for 25 minutes, or until caramelized.

2. Cook your lentils if they are dried.

3. In a skillet heat olive oil on medium, cook onions until translucent, lower heat to medium low and add garlic and cherry tomatoes, cook for 3 minutes (be sure not to burn the garlic).

4. Season the onion mixture with curry, cumin and chili powder and mix well.  Add lentils and apricots, and reduce heat to low.

5. Bring a pot of water to boil and add in the vinegar.  Take the back of a wooden spoon and swirl the water to create a mini-whirlpool, then slowly pour each egg from its ramekin into the water.  (Boo tells me that the centripetal acceleration of the swirling water will cause the egg white to stay together while the egg poaches.  He may be right, but all I know is that it keeps the egg whites from getting thin and stringy).  Cook each egg 2-1/2 to 3 minutes, depending on how firm you like your yolk.  Remove with a slotted spoon when eggs are finished cooking.

6. Taste lentil mixture to ensure it is well seasoned, you may wish to add a pinch of sea salt and pepper. 

7. When the carrots are caramelized, remove from oven and place on dinner plate along with a 3/4C portion of the lentil mixture and 1 poached egg. 

Nutrition information per serving:

400 calories, 55 g carbohydrates, 14 g fat, 21 g protein, 18 g fiber

Eggs and apricots might sound like an odd combination, but the apricots just barely sweeten the lentils, and add an interesting depth of flavor contrasting the spices.

Do you make eggs for dinner?  What is your most unconventional way to eat eggs? Hope you enjoy...

xx,

The Future Mrs. Wolf