I am not a huge fan of lentils, but I once had lentils topped with a poached egg at one of my favorite restaurants and gosh, it was good. So I thought to try to recreate something similar. Lentils with Fresh Herbs and Poached Egg is made with Red and Green lentils and lots of fresh herbs. You can use dried herbs as well, but I love using fresh ones because first of all they give any dish fabulous fresh taste. And secondly your kitchen will end up filled with the most wonderful aroma. For these Lentils with Fresh Herbs and Poached Egg you do not need any additional salad dressing as the lovely runny yolk serves as the salad dressing.
Lentils with Herbs and Poached Egg
Preparation time: 30 – 45 minutes
Serves: 2 as main dish or 4 as appetizer (just use 4 eggs in the preparation)
50 g green lentils
50 g red lentils
3 l boiling water (1 l for boiling the lentils and 2 l for poaching the eggs)
large handful of fresh coriander
large handful of fresh flat-leaf parsley
3 springs of fresh lemon thyme
1/4 of medium red chilli (or to taste)
1 small red onion
juice of 1 lime
2 tbsp olive oil
1 tsp red wine vinegar
2 tbsp chopped hazelnuts (1 tbsp per portion)
3 tbsp white wine vinegar (for poaching)
2-4 eggs (1 egg per portion / 2 if you are serving the lentils as main and 4 if as appetizers)
Thoroughly rinse the lentils with cold water.
In a medium pan bring 1 l of water to boil. Add the lentils. Boil for 10 minutes and reduce to simmer until tender. Drain and set aside.
Finely chop the coriander, parsley, lemon thyme and red chilli. Thinly slice the red onion. Mix the herbs, chilli and red onion together. Add the juice of 1 lime, red wine vinegar and olive oil. Leave to marinate in the refrigerator for 15 – 30 minutes.
Poach the eggs: In a large pan bring around 2 liters of water to boil (only fill up to 3/4 capacity of the pan). Add the white wine vinegar. Break the eggs and place them into separate cups. With a long spoon swirl the water in circular movement to form a vortex. Slide one egg into the middle of the vortex. It will curl into a round shape. Poach for 2-3 minutes. Remove the egg from the boiling water with a slotted spoon and place it on a kitchen paper towel. Repeat with all the eggs. See how Delia Smith or Gordon Ramsey does it.
Just before serving mix the herb mixture with the lentils in a bowl.
Divide evenly between the plates. Sprinkle each portion with 1 tbsp of chopped hazelnuts. Place the poached egg on top. Serve immediately.