In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region–firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 fennel bulb, trimmed and finely chopped
- Kosher salt
- 2 teaspoons chopped fresh rosemary
- 4 cloves garlic, minced
- One 14.5-ounce can diced tomatoes
- 2 1/2 cups vegetable broth or low-sodium chicken broth
- 3/4 cup black French lentils or beluga lentils
- Freshly ground black pepper
- 3 cups baby kale
- 1/4 cup chopped fresh parsley
- 4 large eggs
Instructions
- Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
- Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 323 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 186 mg |
| Sodium | 1052 mg |
Reviews
If you are looking for a tasty vegan dish for breakfast, or just a healthy way to start your day, this recipe is a winner. You can top it with an egg, egg whites, or eat it without the eggs. It is hearty enough that you won’t miss the sausage or bacon.