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Fried Eggs & French Green Lentils
with Tomatoes & Mustard Dressing
35 minWellness at Blue Apron
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2 Servings
- Est. 640 Cals/serving
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Tonight’s sophisticated dish highlights French green lentils, a hearty variety known for its rich, earthy flavor. We’re tossing them together with sautéed spinach and a refreshing duo of cucumber and tomatoes. A bright Dijon mustard dressing ties all the flavors together—with help from shaved parmesan and sunny side-up eggs, whose yolks add another layer of richness.
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fresh
ingredients
Title
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2 Cage-Free Farm Eggs
- ¾ cup French Green Lentils
- 2 cloves Garlic
- 2 oz Spinach
- ½ lb Heritage Globe Or Cocktail Tomatoes
- 2 Tbsps Red Wine Vinegar
- 1½ Tbsps Sugar
- 1 Shallot
- 1 Tbsp Dijon Mustard
- ⅓ cup Shaved Parmesan Cheese
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1 bunch Chives
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1 Cucumber
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils:
Heat a medium saucepan of salted water to boiling on high. Rinse the lentils and drain thoroughly. Once the saucepan of water is boiling, add the rinsed lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to cool. Return to the pot.
2
Prepare the ingredients & season the vegetables:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the chives into 1-inch pieces. Quarter the tomatoes. Medium dice the cucumber. In a medium bowl, combine the tomatoes, cucumber, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.
3
Make the dressing:
While the lentils continue to cook, in a bowl, whisk together the mustard, sugar, remaining vinegar, and a drizzle of olive oil; season with salt and pepper to taste.
4
Cook the spinach & finish the vegetables:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted. Transfer to the bowl of seasoned vegetables. Stir to thoroughly combine. Season with salt and pepper to taste. Wipe out the pan.
5
Fry the eggs:
While the lentils continue to cook, in the same pan, heat 1 tablespoon of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish the lentils & plate your dish:
Add the finished vegetables, dressing, and half the chives to the pot of cooled lentils; stir to combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the fried eggs. Garnish with the cheese and remaining chives. Enjoy!
1
Cook the lentils:
Heat a medium saucepan of salted water to boiling on high. Rinse the lentils and drain thoroughly. Once the saucepan of water is boiling, add the rinsed lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to cool. Return to the pot.
2
Prepare the ingredients & season the vegetables:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the chives into 1-inch pieces. Quarter the tomatoes. Medium dice the cucumber. In a medium bowl, combine the tomatoes, cucumber, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.
3
Make the dressing:
While the lentils continue to cook, in a bowl, whisk together the mustard, sugar, remaining vinegar, and a drizzle of olive oil; season with salt and pepper to taste.
4
Cook the spinach & finish the vegetables:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted. Transfer to the bowl of seasoned vegetables. Stir to thoroughly combine. Season with salt and pepper to taste. Wipe out the pan.
5
Fry the eggs:
While the lentils continue to cook, in the same pan, heat 1 tablespoon of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish the lentils & plate your dish:
Add the finished vegetables, dressing, and half the chives to the pot of cooled lentils; stir to combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the fried eggs. Garnish with the cheese and remaining chives. Enjoy!
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