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Lentils with Fried Eggs Recipe

   
 

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     Lentils with Fried Eggs

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   4
Preptime   40 Minutes

Ingredients
3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs thyme
Kosher salt
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 14-ounce can diced fire-roasted tomatoes
1 15-ounce can brown lentils
 
2 teaspoons dijon mustard
Freshly ground pepper
2 tablespoons chopped fresh parsley
4 large eggs
Pocketless pita, for serving (optional)

Instructions
Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes. 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 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. Cover to keep warm. 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; 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.
Per serving- Calories 303; Fat 13 g (Saturated 7 g); Cholesterol 238 mg; Sodium 751 mg; Carbohydrate 32 g; Fiber 9 g; Protein 16 g


Originally Submitted
11/29/2013





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