Lentils and Eggs

Servings: 2 | Serving size: about 2 cups lentils with 1 egg

Cooking Time: 60 Minutes

This recipe can be multiplied but does not make very good leftovers.

Ingredients

• 1/2 cup green lentils
• 4 cups water
• 1 Tbsp olive oil (divided)
• 4 ounces crimini mushrooms (sliced)
• 1 large onion (diced)
• 1/4 tsp salt
• fresh ground black pepper (to taste)
• 1/2 tsp paprika
• 2 tsp dried sage
• 2 large eggs

Place the lentils in a bowl with 2 cups of the water. Stir and let stand for 30 minutes.

Place 1 teaspoon of the olive oil in a skillet over medium high heat. Add the mushrooms and cook, tossing frequently, sweating the mushrooms until they are well browned and caramelized.

Remove the mushrooms to a plate.

Place the other 2 teaspoons olive oil in the skillet and add the diced onion. Cook, stirring frequently, until softened. Add the lentils with the two cups water they have been soaking in.

Add the salt, pepper, paprika, and sage.

Simmer over medium high heat. Add water 1/2 cup at a time cooking for about 20 - 25 minutes. Stir occasionally. As the lentils get soft add less water.

When the lentils are soft enough but not mushy, make two small depressions in the lentils and place the mushrooms on top of the lentils. Crack one egg over the top of each layer of mushrooms so that there are two eggs on top of the lentils.

Cook for about ten minutes. Add water to the pan 2 tablespoons at a time to keep a small amount of liquid in the bottom of the pan. Cook until the white part of the egg has set. Serve.