Soft-Boiled Eggs over Lentil Salad

I just watched an episode of Top Chef about trends that were overused and needed to be stopped.  Just guess what made the short list.  Well, I'm not ready to give up putting eggs on top of dishes, Top Chef.  Don't you try to take it away from me.  Because let's face it - the more meals in which I can eat eggs, the better.

Serves 4

Ingredients:

1 1/4 cups Dried Lentils
6 Eggs
3 tbsp Olive Oil
3 tbsp Red Wine Vinegar
3 Garlic Cloves, minced
1 tbsp Dijon Mustard
Salt + Pepper
1 Bell Pepper, diced
1/2 cup Green Onions, diced
4 stalks Celery, diced
8 cups Baby Arugula

1. Place eggs in a pot and cover with water.  Bring to a boil, and let stand for 5 minutes 30 seconds.  Remove eggs from pot and place immediately into ice water.   Let stand for 5 minutes, then drain and peel.

2. Place lentils in a pot and cover with 3 inches of water.  Bring to a boil, then simmer for 20 minutes.  Drain and place lentils in a large bowl.

3. Dice bell pepper, green onions and celery and add them to the lentils.

4. Combine olive oil, red wine vinegar,  mustard, salt, pepper and garlic and whisk.  Add to lentil mixture.

5. Place a single serving of lentil mixture over a single serving of arugula, and add egg on top.  When ready to eat, slice egg in half.

Oh my god soft boiled eggs.

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Original Recipe:

Cooking Light

Rosemary Lentils + Kale on Toasted Bread

This was delicious - hearty and healthy.  I've added in two variations - one with tomatoes and one with sweet potatoes, because the original recipe could have used a little something extra.

Makes 4 servings

Ingredients:

3 Garlic Cloves, diced
1 tsp Crushed Red Pepper
Olive Oil
1 small Onion, chopped
2 tbsp Tomato Paste
4-6 tbsp fresh Rosemary, de-stemmed
4 cups Water
1 cup Lentils
2 bunch Kale, chopped well
16 oz can Diced Tomatoes OR 1 Sweet Potato, chopped
Salt + Pepper, to taste
Bread, sliced (The heartier and crustier, the better. Stale is good too.)

1. If using a pot, soak lentils overnight in water.  If using a slow cooker, ignore this step.

2. Dice garlic, chop onion and de-stem rosemary.  Cook in olive oil with the crushed red pepper for 2 minutes over medium-low heat.

3. Chop kale and sweet potato.

4.  If using a slow cooker, add in all ingredients (either tomatoes or sweet potato) and cook for 8 hours.  If using a pot, add in water and tomato paste, bring to a boil and add in lentils.  Simmer partially covered for 35 minutes.

5. If using a pot, stir in kale until wilted, about 10 minutes more.  Add salt + pepper.

6. Heat oven to 250 degrees and toast bread.

7. Serve lentils + kale over bread.

Forgot to take a picture at the end. Damn.

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Original Recipe:

Eating Well