Lentils With Anchovies Capers And A Fried Egg Recipes

LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG

Steps:

• 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.
• 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.
• 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.
• Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.

LENTILS WITH FRIED EGGS

Steps:

• Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
• 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 very 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.
• Meanwhile, 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; sprinkle with salt and pepper and 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 if using.

SPICY RED LENTILS WITH CAPERS AND CURRANTS

Steps:

• Place large saucepan of water on to boil for the lentils.
• Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
• Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
• As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
• Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
• When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

LENTIL & ANCHOVY STEW

Steps:

• Put the lentils in a large pan with the bay leaf, and cover with water. Bring to the boil, then simmer until the lentils are tender (about 35 minutes for the variety of lentil I use, but check your packet for instructions).
• Meanwhile, in a separate smaller pan, soften the onion and garlic in the butter. When soft and just beginning to turn golden, add the chopped anchovies and freshly ground pepper, and stir well. Heat for a couple of minutes to dissolve the anchovies into the mixture, then set aside until the lentils are cooked.
• When the lentils are ready, drain them of water, remove the bay leaf, and return them to the pan. Tip the contents of the smaller pan into the lentils and mix well. You may feel that it needs a little extra butter melted in at this stage, to moisten it - but I couldn't possibly comment! ;-).
• Serve the lentil & anchovy stew in bowls, each topped with four quarters of medium-boiled egg.