Lentils With Anchovies, Capers, and a Fried Egg

4
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (483 g)
  • Calories 634.7
  • Total Fat - 24.3 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 236.9 mg
  • Sodium - 1364.7 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 25.7 g
  • Sugars - 10.4 g
  • Protein - 44.4 g
  • Calcium - 132.4 mg
  • Iron - 9.1 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.8 mg

Step 1

Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.

Step 2

Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.

Step 3

Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.

Step 4

Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.

Tips & Variations


No special items needed.

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