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Curry-Spiced Vegetables, Lentils, & Farro Fill 1 Created with Sketch.

with Fried Eggs & Spiced Tomato Labneh

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This warming dish features some of our favorite Indian-style ingredients, like fragrant vadouvan curry, which coats the seasonal duo of roasted fennel and carrots tossed with our hearty farro and lentils. We’re serving it all over a layer of creamy labneh mixed with spiced tomato chutney, which highlights classic Indian flavors like tamarind, mustard seed, and fenugreek.

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fresh
ingredients
Curry-Spiced Vegetables, Lentils, & Farro with Fried Eggs & Spiced Tomato Labneh
Title
  • ½ cup Black Beluga Lentils
  • ½ cup Semi-Pearled Farro
  • 2 Pasture-Raised Eggs
  • 6 oz Carrots
  • 1 bunch Mint
  • 1 Fennel Bulb
  • ¼ cup Labneh Cheese
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Vadouvan Curry Powder
  • 2 Tbsps Savory Tomato Chutney
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Discarding any stems, halve, core, and thinly slice the fennel. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Place the prepared fennel and carrots on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the lentils & farro:
2 Cook the lentils & farro:

While the vegetables roast, add the lentils to the pot of boiling water and cook 7 minutes. Add the farro and continue to cook, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water; return to the pot.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the lentils and farro cook, pick the mint leaves off the stems; discard the stems. In a bowl, combine the raisins and vinegar. To make the spiced labneh, in a separate bowl, combine the labneh, a drizzle of olive oil, and as much of the tomato chutney as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Fry the eggs:
4 Fry the eggs:

When the lentils and farro have about 5 minutes left to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and farro, add the roasted vegetables, raisin-vinegar mixture, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Divide the spiced labneh between two dishes; spread into an even layer. Top with the finished lentils and farro, fried eggs, and mint (tearing the leaves just before adding). Enjoy! 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Discarding any stems, halve, core, and thinly slice the fennel. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Place the prepared fennel and carrots on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the lentils & farro:

While the vegetables roast, add the lentils to the pot of boiling water and cook 7 minutes. Add the farro and continue to cook, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water; return to the pot.

Cook the lentils & farro:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the lentils and farro cook, pick the mint leaves off the stems; discard the stems. In a bowl, combine the raisins and vinegar. To make the spiced labneh, in a separate bowl, combine the labneh, a drizzle of olive oil, and as much of the tomato chutney as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

4 Fry the eggs:

When the lentils and farro have about 5 minutes left to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Fry the eggs:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and farro, add the roasted vegetables, raisin-vinegar mixture, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Divide the spiced labneh between two dishes; spread into an even layer. Top with the finished lentils and farro, fried eggs, and mint (tearing the leaves just before adding). Enjoy!