Ingredients
- 1 tablespoon oil (olive oil)
- 1 yellow onion, minced
- 4 garlic cloves, minced
- 1 stalk celery, chopped
- 2 carrots, chopped
- 8 to 12 anchovy fillets, chopped
- 1 1/2 cups dry brown lentils
- 3 cups vegetable stock (or 3 cups water)
- 1 bay leaf
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon ground cloves
- 1 tablespoon butter
- 4 large eggs
How to Make
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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.
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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.
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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.
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Step 4: Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
We hope you enjoy this recipe!
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