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.
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