Thursday, April 11

Lentil & Kale Ragout with Fried Eggs

This is another easy dish that works as well for brunch as it does for dinner. The lentils get mixed with onions and kale to form a hearty ragout that would be great on its own as a side dish, but the fried egg on top makes it a complete meal. When the yolk gets broken, it mixes with the lentils and creamy goat cheese crumbles to form a delicious sauce. Serve it with some crusty bread and you have a quick and unique meal. 

Lentil & Kale Ragout with Fried Eggs:
  • Add 1 c. lentils to a pot of cold water and bring to a boil.
  • Lower to simmer, cover partially with a lid, and cook for 20-30 minutes, or until al dente.*
  • Meanwhile, heat 1 tbsp. olive oil in a skillet and add in 1 minced onion.
  • Cook onion for 5-7 minutes, or until softened, then add in 2 minced garlic cloves and 1 bunch of chopped kale, stems removed.**
  • Cook mixture for 3-4 minutes, or until kale is wilted, then add in 1/4 c. chicken stock and 1/4 c. white wine.
  • Season with salt and pepper and let mixture cook down for 3-5 minutes, or until most of the liquid has absorbed.
  • Drain the lentils and add to the vegetables. Check for seasoning and adjust as necessary.
  • Divide lentil ragout onto plates and top each with 1-2 oz. of fresh crumbled goat cheese.
  • Fry 2 eggs to your liking and top each plate with one.

Serves two
*Can be done a day ahead. Store cooked, drained lentils in the fridge.
**I used purple kale but any variety will work.