ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don't turn into paste, and don't overdo the processing. You're looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
- For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
- Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
- Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.
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Nouah Lydem Garzon Asi
[email protected]Overall, I thought this dish was okay. It's not something I would make again, but I'm glad I tried it.
sujan sarker
[email protected]This dish is a bit too oily for my taste. I think it would be better if you roasted the tomatoes and lentils instead of frying them.
Chris Snedeker
[email protected]I had a hard time finding dukkah at my local grocery store. I ended up making it myself, which was a bit time-consuming.
Haroon Khano23
[email protected]This dish is a bit too bland for my taste. I think it could use more seasoning.
Imran Masih Sab
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. It's a great combination of flavors and textures.
ALEX_ _KHAN
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I think it would be great served with a dollop of yogurt or sour cream.
Jessika Evans
[email protected]I'm always looking for new ways to cook lentils, and this dish is a great option. It's healthy, delicious, and easy to make.
Sindhi Sindhi
[email protected]This dish is a great make-ahead meal. You can roast the tomatoes and lentils ahead of time and then just assemble the dish when you're ready to serve.
Dillon Abrahams
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
Prasanjeet Kumar
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted tomatoes and lentils, and they even ate the dukkah.
Daisy Bruce
[email protected]The dukkah is the perfect finishing touch for this dish. It adds a nice crunch and a nutty flavor.
Maria Rome
[email protected]I'm not usually a fan of lentils, but I really enjoyed them in this dish. They were cooked perfectly and had a great flavor.
Nouman Ijaz
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing, and it's a great dish to serve for a special occasion.
huma masood
[email protected]I love the combination of sweet and savory in this dish. The tomatoes and lentils are a great base, and the dukkah and eggs add a nice touch of complexity.
Uttam Giri
[email protected]This dish is a great way to use up leftover roasted tomatoes and lentils. It's also a great vegetarian option that's packed with protein and flavor.
Akhtar Gull
[email protected]Roasted tomatoes and lentils with dukkah-crumbled eggs: a delightful combination of flavors and textures. The sweetness of the tomatoes, the nuttiness of the lentils, the crunchiness of the dukkah, and the richness of the eggs come together perfectly