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Smoky Beluga Lentils

with Garlic Toast & Soft-Boiled Eggs

Smoky Beluga Lentils  with Garlic Toast & Soft-Boiled Eggs
Cook Time
35-45mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 635 calories

This tasty lentil stew gets its incredible smoky quality from a special spice: pimentón. Pimentón is an extraordinary kind of paprika, indispensable to Spanish cuisine. It’s so cherished that its name is protected—meaning that paprika can only be called “pimentón” if the red chile peppers used to make it were grown in certain regions of Spain, where the climate is just right. The peppers are dried, smoked and ground into a gorgeous red powder. Combined with ground bay leaf and cayenne pepper in our spice blend, pimentón provides a unique flavor base for this dish.

Smoky Beluga Lentils  with Garlic Toast & Soft-Boiled Eggs ingredients
  • 2 Farm Eggs
  • 1 Cup Beluga Lentils
  • 1 Small Baguette
  • 1 15-Ounce Can Diced Tomatoes
  • 4 Ounces Braising Greens
  • 3 Cloves Garlic
  • 2 Carrots
  • 1 Yellow Onion
  • 2 Ounces Manchego Cheese
  • 2 Tablespoons Sherry Vinegar
  • 2 Teaspoons Smoky Lentil Spice Blend (Pimentón, Ground Bay Leaf & Cayenne Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Cut off and discard the very ends of the baguette; slice the baguette into 4 equal-sized pieces on an angle. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Peel the carrots and slice into thin rounds. Peel and small dice the onion. Discard the rind of the Manchego cheese; using a fork or small knife, break the cheese into small pieces.

Cook the aromatics & carrots:
2 Cook the aromatics & carrots:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic, carrots, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Add the lentils & tomatoes:
3 Add the lentils & tomatoes:

Add the lentils, tomatoes and 3 cups of water to the pot of aromatics and carrots; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring occasionally, 20 to 22 minutes, or until the lentils are tender.

Soft-boil the eggs:
4 Soft-boil the eggs:

While the lentils cook, add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs; season with salt and pepper.

Make the garlic toast:
5 Make the garlic toast:

While the lentils cook, drizzle a sheet pan with olive oil. Lightly coat both cut sides of each baguette piece in the olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven. Carefully rub one cut side of each baguette piece with the whole garlic clove. Discard the garlic clove.

Finish & plate your dish:
6 Finish & plate your dish:

Stir the braising greens and as much of the vinegar as you’d like into the pot of lentils. Season with salt and pepper to taste; remove from heat. Divide the finished lentils between 2 bowls. Top each with a soft-boiled egg and garnish with the Manchego cheese. Serve with the garlic toast on the side. Just before serving, split open the soft-boiled eggs. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Cut off and discard the very ends of the baguette; slice the baguette into 4 equal-sized pieces on an angle. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Peel the carrots and slice into thin rounds. Peel and small dice the onion. Discard the rind of the Manchego cheese; using a fork or small knife, break the cheese into small pieces.

2 Cook the aromatics & carrots:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic, carrots, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Cook the aromatics & carrots:
Add the lentils & tomatoes:
3 Add the lentils & tomatoes:

Add the lentils, tomatoes and 3 cups of water to the pot of aromatics and carrots; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring occasionally, 20 to 22 minutes, or until the lentils are tender.

4 Soft-boil the eggs:

While the lentils cook, add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs; season with salt and pepper.

Soft-boil the eggs:
5 Make the garlic toast:

While the lentils cook, drizzle a sheet pan with olive oil. Lightly coat both cut sides of each baguette piece in the olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven. Carefully rub one cut side of each baguette piece with the whole garlic clove. Discard the garlic clove.

6 Finish & plate your dish:

Stir the braising greens and as much of the vinegar as you’d like into the pot of lentils. Season with salt and pepper to taste; remove from heat. Divide the finished lentils between 2 bowls. Top each with a soft-boiled egg and garnish with the Manchego cheese. Serve with the garlic toast on the side. Just before serving, split open the soft-boiled eggs. Enjoy!

Finish & plate your dish: