Poached Eggs With Slow Cooked Spicy Lentils Recipes

WARM LENTIL SALAD WITH POACHED EGGS

Steps:

• In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
• In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
• Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

BREAKFAST LENTILS WITH POACHED EGGS

Steps:

• In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
• Use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching. Add enough water to the bowl so that the water comes up a couple of inches in the bowl - you will need the eggs to be completely submerged in the water.
• Gently crack the eggs right into the water. Carefully transfer the bowl to a microwave oven. Microwave the eggs on medium or high power. You will need to play around with the timing a little. For 2 eggs, I recommend starting at 1 minute and 30 seconds, then checking the eggs and microwaving 30 seconds at a time until the eggs reach your desired level of done-ness. For 4 eggs, start with 2 minutes and then microwave 30 seconds at a time until they are cooked to your liking. Use a slotted spoon to gently remove the eggs from the water and serve over the hot lentils. Season with salt and pepper.

SLOW-POACHED EGGS

Steps:

• Fit a large pot with a rack and fill with water. Place over lowest possible heat.
• Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
• Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
• To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

POACHED EGGS ON SPICY LENTILS RECIPE

Steps:

• In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice and vegetable broth and bring to a boil. Transfer to slow cooker stoneware.
• Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for 20 to 30 minutes until heated through.
• When ready to serve, ladle into soup bowls and top each serving with a poached egg (see Tip) Garnish with parsley, if using.

POACHED EGGS WITH SLOW COOKED SPICY LENTILS

Steps:

• In a skillet, heat oil over medium heat.
• Add onions, and cook, stirring, until softened, about 3 minutes.
• Add garlic, ginger, coriander, cumin, and black pepper.
• Cook, stirring constantly, for one more minute.
• Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Stir in coconut milk, salt, and chili flakes.
• Cover and continue to cook for 30 minutes.
• Ladle into soup bowls and top with a poached egg.
• In order to make in advance:.
• Complete steps until mixture is placed into slowcooker.
• Refrigerate overnight and then transfer to slowcooker.