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Puree of Lentils with Baked Eggs
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Description
Puree of Lentils with Baked Eggs
Ingredients
2 c
brown lentils 3
leek (chopped tender white parts) 2 T
coriander seeds (crushed or ground) 1 bn
cilantro (chopped) 2 T
mint (chopped) 1 T
red wine vinegar 4 c
vegetable broth 1 pn
salt 1 pn
black pepper 1 bn
parsley (chopped)Instructions
Put the lentils in a deep saucepan. Add the leeks, coriander seeds, cilantro, mint, vinegar, and stock. Bring to a boil, then lower the heat and simmer for 30-40 minutes, until the lentils are cooked and have absorbed all the liquid. Stir the mixture occasionally to keep it from sticking or burning.
Season with salt and pepper. Serve hot.
DELICIOUS BREAKFAST OPTION:
Preheat the oven to 350F.
Spread lentils out in 4 lightly greased (optional) baking dishes, each about 6 inches in diameter and 2 inches deep.
Using the back of a spoon to make a hollow center in the lentil mixture. Break an egg into each hole. Cover the dishes and bake 15-20 minutes, or until the whites are set and the yolks are still soft. Sprinkle with plenty of parsley and serve at once. Serve with triangles of toast or thick slices of crusty bread, if liked.
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