Lentils with Egg and Greens
Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- I also love pairing them with black beans.
Everyday Food, March 2012
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cups cooked lentils (canned or homemade)
- Salt and pepper
- A few minced garlic cloves
- 1 bunch greens, such as spinach and arugula
- 1 handful cilantro
- 4 eggs
- Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.