Lentils with anchovies, capers, and a fried egg is a hearty, flavorful dish that is perfect for a quick and easy meal. The lentils are simmered in a flavorful broth until tender, then topped with anchovies, capers, and a perfectly fried egg. The combination of flavors and textures is sure to please everyone at the table. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is sure to be a hit.
Here are our top 9 tried and tested recipes!
LENTILS WITH ANCHOVIES, CAPERS, AND A FRIED EGG
I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.
Provided by rpgaymer
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
- Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
- Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
- Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
LENTILS WITH FRIED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
- Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
- Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.
Nutrition Facts : Calories 303 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 238 milligrams, Sodium 751 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 16 grams
SPICY RED LENTILS WITH CAPERS AND CURRANTS
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)
Provided by Stardustannie
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.
Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3
EASY GRILLED SALMON
A delicious dish that is perfect cooked on the griddle or the barbecue. Our easy grilled salmon recipe uses salty anchovies, citrussy lemon and garlic lentils
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Get the lentils ready first. Tip them into a small saucepan, cover with water and add the garlic and sage. Simmer gently for 15-20 minutes until tender. Drain, discard garlic and sage, season with salt and pepper. Stir in olive oil and set aside.
- Squeeze the juice of one lemon over anchovies in a bowl, add freshly ground black pepper and drizzle with olive oil. Mix capers with the parsley in another bowl. You can get to here several hours in advance.
- Preheat griddle pan until very hot. Season salmon on both sides, then sear, skin-side down (if pan is very hot the skin won't stick - this goes for grilling on a barbecue, too). Turn fish over when you see it change colour halfway, then sear the other side. This will take 2-3 minutes on each side for rare salmon, but cooking time may vary if pieces of fish are very thick.
- To serve, reheat the lentils and put a large spoonful in the centre of warmed plates. Top with the salmon, skin-side up, then scatter the anchovies, capers and parsley on top. Serve with the remaining lemons.
Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.52 milligram of sodium
SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut into 1/2-inch cubes.
- Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
SPAGHETTI WITH SMOKED ANCHOVIES, CHILLI BREADCRUMBS & FRIED EGG
Try Diana Henry's ultimate storecupboard supper - combine smoked anchovies and garlicky chilli breadcrumbs with spaghetti, and top with a fried egg
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.
- Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.
- Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.
- Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.
Nutrition Facts : Calories 581 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
LENTIL & ANCHOVY STEW
A lovely, warming, savoury dish, perfect for a winter's evening. I originally read a version of this recipe in a British cookbook called "The Pauper's Cookbook" by Jocasta Innes, many years ago, and I have been making it regularly ever since - with a couple of major modifications to the method along the way, so my sincere apologies to Ms Innes if she reads the following recipe and notices that it bears little resemblance to her inspirational starting point! The heartiest of eaters might like a little crusty bread on the side, but for most people, I think that a green salad would be sufficient accompaniment. Don't worry about the anchovies - they dissolve into the sauce, leaving an unidentifiable savoury backnote.
Provided by Syrinx
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the lentils in a large pan with the bay leaf, and cover with water. Bring to the boil, then simmer until the lentils are tender (about 35 minutes for the variety of lentil I use, but check your packet for instructions).
- Meanwhile, in a separate smaller pan, soften the onion and garlic in the butter. When soft and just beginning to turn golden, add the chopped anchovies and freshly ground pepper, and stir well. Heat for a couple of minutes to dissolve the anchovies into the mixture, then set aside until the lentils are cooked.
- When the lentils are ready, drain them of water, remove the bay leaf, and return them to the pan. Tip the contents of the smaller pan into the lentils and mix well. You may feel that it needs a little extra butter melted in at this stage, to moisten it - but I couldn't possibly comment! ;-).
- Serve the lentil & anchovy stew in bowls, each topped with four quarters of medium-boiled egg.
Nutrition Facts : Calories 388.1, Fat 12.6, SaturatedFat 5.6, Cholesterol 237.4, Sodium 574.3, Carbohydrate 42, Fiber 19.6, Sugar 3.3, Protein 26.5
FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS
Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
- While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
- Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
- Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
- Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.
LENTILS WITH FRIED EGGS
Make and share this Lentils With Fried Eggs recipe from Food.com.
Provided by threeovens
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
- Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
- Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
- Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.
Nutrition Facts : Calories 571.5, Fat 14.9, SaturatedFat 7.2, Cholesterol 208.9, Sodium 142.8, Carbohydrate 74.2, Fiber 34.2, Sugar 7.1, Protein 35.5
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients to make the most of this simple dish. Look for plump, firm lentils, briny anchovies, and salty capers. Opt for a high-quality extra-virgin olive oil and a good loaf of crusty bread for serving.
- Rinse the lentils: Rinsing the lentils before cooking helps to remove any impurities and ensures that they cook evenly. Additionally, rinsing the lentils can help to reduce the cooking time.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
- Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the lentils and anchovies from sticking. If you don't have a well-seasoned skillet, you can use a non-stick skillet.
- Serve with a fried egg: A fried egg adds a richness and creaminess to the dish. If you don't eat eggs, you can omit them or substitute them with a poached or boiled egg.
Conclusion:
This recipe for lentils with anchovies, capers, and a fried egg is a simple but flavorful dish that is perfect for a weeknight meal. The lentils are cooked in a flavorful broth with anchovies, capers, and garlic, and then topped with a fried egg. The dish is served with crusty bread for dipping. With its combination of textures and flavors, this dish is sure to please everyone at the table. Enjoy!
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