Green Lentil and Fried Eggs with Salsa Verde

Green Lentil and Fried Eggs with Salsa Verde

Serves 4

Prep time

15 Minutes

Cook Time

20-30 minutes

Dinner for breakfast never looked so good! In this savory dish, fiber and phytonutrient-rich French green lentils provide a chewy bite to contrast the soft protein-rich ghee-fried eggs. Salsa verde is an all-time favorite condiment, perfect for adding tang to this dish and everything from grilled veggies to steamed fish to roasted meat. Add fresh herbs on top and—voila!

Ingredients

Lentils

  • ½ cup French or regular green lentils
  • 3 garlic cloves, smashed 
  • ½ teaspoon sea salt 

Salsa Verde

  • 1 small shallot, minced (about 1 tablespoon)
  • 1 garlic clove, grated or pressed
  • ⅓ cup green olives or 2 tablespoons capers, finely chopped
  • ½ cup finely chopped fresh parsley, tightly packed
  • ¼ cup finely chopped fresh mint leaves, tightly packed
  • 1 teaspoon lemon zest
  • 1 teaspoon curry powder
  • ¼ cup olive oil 
  • 2 tablespoons red wine vinegar or juice of 1 lemon
  • ¼ teaspoon crushed black pepper 
  • ¼ teaspoon chili flakes (optional) 

Eggs

  • 2 tablespoons ghee or avocado oil 
  • 8 pasture-raised eggs
  • ¼ teaspoon sea salt 
  • ¼ teaspoon crushed black pepper 




Preparation
1
For the lentils: Fill a medium saucepan halfway with cold water and place over high heat. Rinse lentils in a fine-mesh sieve and transfer to the saucepan. Water should cover the lentils by 3-4 inches. Add smashed garlic and salt to lentils. 


2
Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for regular green lentils. Drain and set aside. 

3
For the salsa verde: While lentils are cooking, begin making the salsa verde. Place shallots, garlic, olives or capers, parsley, and mint in a small bowl. Add lemon zest, curry powder, olive oil, vinegar, black pepper, and chili flakes. Stir until combined.

4
For the eggs: Depending on your skillet size, make them in batches, making sure they won’t stick together. Coat the bottom of a large cast-iron pan with enough ghee to cover the pan and heat over medium-high heat. If you don’t have a cast-iron pan, you can use a large non-stick pan. Once the pan is hot and the ghee is shimmering, crack each egg into a bowl and transfer to the pan. Add the rest of the eggs and turn heat down to low.

5
Cook eggs, undisturbed, until the edges are crispy, whites are set, and yolks are still runny, 3-4 minutes. Using a spatula, transfer eggs to serving plates. Season with salt and pepper. 

6
Divide lentils among plates and top with salsa. Lentils and salsa can be made in advance and kept in the refrigerator. Any leftovers, aside from eggs, could be refrigerated and kept up to 3 days.  


Wherever you are in the world, I hope you're safe and sound at home. There is no doubt about it, it’s an uncertain and scary time, but it's still important that you and your loved ones continue to nourish your body, mind, heart and soul.

This lentil and egg dish is super simple, but still brings great comfort, and can be made mostly with what you have on hand.

Feel free to substitute the herbs in the salsa verde with any combination of fresh soft herbs, such as, dill, basil, cilantro, tarragon, etc. 

French lentils could be substituted with any type of lentils that would keep their shape well during cooking, or even quinoa or rice.

Eggs, preferably pastured, are an affordable option for a great source of protein. Local is even better—they are rich in vitamins A and E, as well as in omega-3 fatty acids.

1

Begin with the lentils, fill a medium saucepan halfway with cold water and place over high heat. Rinse lentils in a fine-mesh sieve and transfer to the saucepan. Water should cover the lentils by 3-4 inches. Add smashed garlic and salt to lentils. 

Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for regular green lentils. Drain and set aside. 

2

Prepare all ingredients and start making the salsa verde. 

3

Place shallots, garlic, olives or capers, parsley, and mint in a small bowl. Add lemon zest, curry powder, olive oil, vinegar, black pepper, and chili flakes. Stir until combined.

4

Depending on your skillet size, make eggs in batches, making sure they won’t stick together. Coat the bottom of a large cast-iron pan with enough ghee to cover the pan and heat over medium-high heat. If you don’t have a cast-iron pan, you can use a large non-stick pan. Once the pan is hot and the ghee is shimmering, crack each egg into a bowl and transfer to the pan. Add the rest of the eggs and turn heat down to low.

Cook eggs, undisturbed, until the edges are crispy, whites are set, and yolks are still runny, 3-4 minutes. Using a spatula, transfer eggs to serving plates. Season with salt and pepper. 

5

Divide lentils among plates and top with salsa. Lentils and salsa can be made in advance and kept in the refrigerator. Any leftovers, aside from eggs, could be refrigerated and kept up to 3 days.  

Nutritional Analysis Per Serving: Calories: 385 , Fat: 31 g, Saturated Fat: 8.7 g, Cholesterol: 344.6 mg, Fiber: 4.2 g, Protein: 15.6 g, Carbohydrates: 15 g, Sodium: 324 mg

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