Warm Lentil Salad with Sunny Side Up Egg

I've had a bag of French lentils from the Seward Co-op in my cupboard for most of the winter because I wanted to try a lentil recipe. It was one of those things I kept thinking about but just never got around to. Let's face it, lentils are just not very exciting.

Then a few nights ago I was going to be cooking dinner with some friends and Terrin requested lentils. What a coincidence!

So I made this recipe. It's not the normal thing you'd eat on a spring Friday night. It's suited more to a cold winter's evening. But it tastes good and since it's so incredibly healthy, you won't feel guilty for all the red wine and chocolate (and later, vodka, vodka, and more vodka) you have afterwards. Photo courtesy of Terrin.

Warm Lentil Salad with Sunny Side Up Egg (adapted from this website)

1 pound French (or green) lentils

5 cups water

2 vegetable bouillon cubes (I like Rapunzel brand)

1/2 to 3/4 cup each onion, carrots, and celery, diced

1 bunch kale, ribs removed - dice both ribs and leaves separately

1 red bell pepper diced

juice of 1 lemon

parsley, chopped

parmesan cheese, freshly grated

egg(s)

Saute onion, celery, kale ribs, and carrot in some olive oil with salt and pepper. Add lentils, water, and bouillon. Simmer partially covered for 30-40 minutes or until lentils are tender. Drain. Saute kale leaves in same pot in a little bit more olive oil. When softened, return lentils and veggies to pot. Add diced red pepper, lemon juice, and parsley and stir to heat through.

Fry an egg sunny side up and put on top of a pile of lentils and kale. Top with freshly grated parmesan cheese.

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