I’m at that stage of winter when a black lentil bowl with a poached egg sounds like a perfectly light lunch for the week. I’m also at the point at which I’m itching to do some spring cleaning, including making an effort to use up what’s been lurking at the back of the pantry. It helps motivate me that we might be moving and I really don’t want to drag a half-eaten bag of black lentils with me. As it is, I still have jars of home canned jam and pickles that we moved last year that will need to be packaged and moved again (because I’m not letting those pickles go to waste).
Black lentils just lend themselves to a simple meal. The black lentil bowl with a poached egg takes just seven ingredients (counting salt and olive oil). This recipe took so little time to make – I prepped my mirepoix first, cooked that and the lentils and then poached the eggs. I’ve been obsessing a bit about mirepoix here of late. The combination of onion, celery, and carrot adds such a deep flavor to dishes and it’s so, so simple. With this dish, I understood the full complexity of the flavor – initially, I thought that the black lentil bowl with a poached egg would need a dressing of some sort, but when I tasted the lentils, that idea went out the window.
A note on the poached eggs: back in December, I tried my hand at poaching an egg in the traditional way in a saucepan. It came out a flimsy mess. Recently, I ran across a video of a chef poaching eggs in the oven, so that’s what I did. The eggs came out beautifully! The best part was I didn’t have to swirl the water, baby the eggs, watch the temperature, etc. Eggs went into muffin cups with a tablespoon of water each, hung out in the oven for 9 minutes, and came out perfectly poached.
The full technique is included in the recipe below. The best part is that poached eggs can be prepped in advance, so I poached my eggs on Sunday and will have an egg a day each day at lunch with my lentils. I love super easy lunch prep!
- 1 onion
- 2 celery stalks
- 2 carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup black beluga lentils
- 2 cups water
- 4 eggs
- Chop the onion, celery, and carrots finely. Heat the olive oil in a medium saucepan and saute the onion, celery, and carrot mix until the vegetables start to soften (about 10 minutes). Add the salt and the dried lentils. Stir a few times and then add the water. Bring to a boil and then reduce to a simmer and simmer for 20 - 25 minutes or until all the water is absorbed and the lentils are soft.
- To oven poach the eggs: Preheat the oven to 350 degrees. In each muffin cup, add one tablespoon water. Break each egg directly into the muffin cup. Sprinkle with pepper and salt. Bake for 9 minutes or until the white is set and the yolk is still runny. Use a slotted spoon to remove each poached egg and drain on a paper towel. Eggs can be prepared up to five days in advance.
- Recipe makes 4 servings. Enjoy!
It’s also linked up to #CookBlogShare, which is hosted this week by Sneaky Veg. Check out all the great posts!
And you can find it linked up on Tinned Tomatoes Meat Free Monday.
This recipe is getting around!