Lentils and Greens
Prep Time Minutes 5
Cook Time 20 Minutes
|Prep Time Minutes 5||Cook Time 20 Minutes||Passive Time||Servings People|
This recipe and is so simple and easy, you will not believe how delicious it is when it comes together. Something about combination of lentils and spinach, and of course, the soft egg on top, makes this vegetarian meal feel both filling and indulgent. (Adapted from Martha Stewart)
- 1 TBS Olive oil
- 1 Onion diced
- 2 Carrots diced
- 2 Cups Lentils : raw
- Salt and Pepper to taste
- 2 Cloves Garlic minced
- 12 Ounces Baby spinach I use the washed and ready to go bags
- 4 Eggs
- Heat a medium sized saucepan over medium-high, and coat the bottom with olive oil. Add onion and carrots and salt and pepper to taste and cook until softened. Add raw lentils, 4 cups water and salt and pepper and bring to a boil. Lower the temperature to a rapid simmer and cook until the lentils are soft, but not mushy, and the water has evaporated. You may need to add water along the way or uncover if the lentils are cooked and water remains. Divide the lentils among the plates of your eaters.
- In a large sautee pan, coated with olive oil, add the garlic and sautee for less than 30 seconds. Do not let the garlic burn. Then add the spinach to the pan and cook until just wilted and season with salt and pepper. Place the spinach on top of the lentils on each plate.
- Clean out the sautee pan and fry the eggs in oil, sunny side up, until the whites are cooked and the yolks are still runny. Season with salt and pepper and place one egg on top of the spinach on each plate. (You may want to make a few more eggs, people will want seconds!) To eat, cut the egg yolk open and enjoy with the spinach and lentils.