Lettuce

Farm Fresh Lentil Bowl

Robust and earthy. Spiced  lentil stew packed with farm fresh veggies and poached eggs. For reduced cooking time, soak lentils in water overnight.

Farm Fresh Lentil Bowl

Wine Pairing:

Zinfandel

Active Time:

35 Minutes

Total Time:

45 Minutes

Ingredients

Produce

  • 1 yellow onion
  • 2 garlic cloves
  • 4 oz carrot
  • 6 oz fennel
  • 4 oz peppers
  • 10 oz greens
  • 10 oz eggplant
  • Rosemary
  • Thyme

Spice Mix

  • Nutmeg
  • Turmeric
  • Garam masala
  • Sea salt
  • Black pepper

Proteins and More

  • 2 cups black lentils
  • 1 tbsp tomato paste

Pantry Items

  • 2 tbsp olive oil or coconut oil
  • 1 tsp balsamic vinegar
  • 4 eggs

1: Cook lentils:

Boil 6 cups of water in a large pot over high heat. Slowly stir in 2 cups of lentils. Reduce heat to medium-high and let simmer. Set a timer for 35 minutes. (if soaked, 25 minutes) Lentils should be al dente.

2: Meanwhile, prep and cook veggies:

  1. Peel  garlic and onion* and roughly chop, along with the carrot*and peppers..  Place veggies and basil together in a food processor and pulse until mixture is finely chopped. (May also  finely chop all veggies by hand without the use of a blender)

  2. Heat 2 tbsp olive or coconut oil in a deep sauce pan or medium stock pot over medium heat. Add veggie mixture and cook until soft, 10–12 minutes.

  3. Add 1 tbsp tomato paste, stir well to combine. Cook, stirring occasionally, until golden brown and very soft, 10–12 minutes. Add 1 tsp balsamic vinegar, apple cider vinegar or wine to deglaze the pan if mixture is browning too quickly.

  4. While that is cooking, chop eggplant into ½” chunks and chop greens into bite sized pieces. Trim fennel stems, cut bulb in half then into thin slices. Add to the cooking veggies.

3: Finish stew and poach eggs:

  1. Once lentil timer goes off, add contents of lentil pot, spice mix, ½ tsp sea salt and  ½ tsp black pepper to veggies. Stir to incorporate all flavors. Let simmer with lid on for 5 minutes.

  2. Using the back of a large spoon or ladle, make 4 divots in the stew. Crack one egg into each divot. Place lid on pot and let cook for 5 minutes. Eggs should be perfectly poached. Remove from heat.

4: Serve immediately. Enjoy!

Chef’s Tips

Storing tomato paste:

  • You will likely have some tomato paste leftover in your can. Be sure to transfer the paste into a sealable, non-aluminum container for longevity. Freeze immediately or store in the fridge and add it to a recipe within 7-10 days.

  • Use it to enhance a sauce, add richness and color to a soup, or mix with oil and fresh herbs for a quick pizza sauce.

Soaking beans and lentils:

  • Not only does soaking cut down on cooking time, it also helps with the digestibility of legumes. Place dried legumes into a sealable container with twice the amount of water. Seal and store in the fridge overnight.