We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fried Eggs & French Green Lentils
with Tomatoes & Mustard Dressing
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 640 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
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
-
1 bunch Chives
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered