Lentil Ragù with Poached Eggs, Chilies & Mint
This hearty, satisfying dish starring French Lentils du Puy is great for breakfast, lunch or dinner. The rich earthiness and al dente texture of Puy lentils pair delectably with luscious poached eggs, zippy hot pepper and fresh mint. We also love whipping up a big batch of the lentil ragù to have on hand all week long—serve it as a simple side dish, throw it in a quick salad or warm it up and toss with cooked Massa Organics Brown Rice for an easy rice and lentil pilaf.
Recipe by Asha Loupy
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Serves 4 – 6
- 6 eggs
- 1 tablespoon white wine vinegar
- 1 teaspoon sea salt
- 1 - 2 tablespoons Hot Pepper in Olive Oil
- 2 tablespoons fresh mint, roughly chopped
To make the ragù, heat olive oil in a medium skillet over medium heat. Add the carrot, onions and garlic, and sauté until soft and just starting to brown, about 6 – 7 minutes. Stir in the tomato paste and continue to cook for another 30 seconds. Add stock, lentils and fennel pollen, and season with salt and pepper, to taste. Bring to a boil, cover and cook until lentils are soft and cooked through, about 35 – 45 minutes.
While the lentils are cooking, poach the eggs. Fill a medium saucepan two-thirds full of water and bring to a simmer. Add vinegar and salt to the water. Crack one egg into a small bowl and gently tip it into the simmering water. Cook until the whites are set and the yolk is still runny, about 4 minutes. Remove with a slotted spoon and place onto a paper towel-lined plate. Repeat with the remaining eggs.
To serve, nestle the poached eggs in lentil ragù and garnish with the hot peppers in olive oil and the chopped mint. Serve hot.