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eggs, lentils, no frittata—go

tatamagouche Jan 16, 2009 05:04 AM

How would you combine these 2 ingredients into a ¡delicious and nutritious! dinner if you're sick of frittatas? Would love suggestions.

Thx!

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  1. Karl S RE: tatamagouche Jan 16, 2009 05:17 AM

    Spanish style - a thick lentil soup, thick enough to dent the surface of the soup and slip eggs into the dents to poach. Very traditional for Easter, IIRC.

    1 Reply
    1. re: Karl S
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      fbf242 RE: Karl S Jan 16, 2009 05:34 AM

      Or you could make a more brothy lentil soup and whisk the eggs in, like an Italian "straciatella" soup. I recently did this with some leftover cooked rice and lentils, boxed veggie broth, onions, chard, and egg beaten with grated parmesan. Delicious and so easy and inexpensive!

      Mark Bittman also wrote about straciatella soup on his blog recently: http://bitten.blogs.nytimes.com/2009/...

      When I made the soup I just beat the egg with grated parmesan and whisked it into the soup right before serving (rather than mixing some liquid with the egg first), and it turned out fine.

    2. t
      tmso RE: tatamagouche Jan 16, 2009 05:55 AM

      Good timing. My dinner last night was a bed of arugula dressed with vinaigrette, a pile of lentilles de Puy in the middle, parmesan shavings, and two peeled 6-minute eggs. Bread, a nice glass of burgundy, and I was happy as a clam.

      1 Reply
      1. re: tmso
        s
        sarah j RE: tmso Nov 8, 2009 11:17 AM

        That sounds wonderful! I am sitting here with some gorgeous leftover lentils from last night, eggs, spinach, and a piece of naan...and now I have inspiration...THANK YOU

      2. z
        ziggylu RE: tatamagouche Jan 16, 2009 06:12 AM

        A frequent dinner in our house is Lentils de Puy braised in red wine served with poached eggs on top.

        1. l
          likescrab RE: tatamagouche Jan 16, 2009 06:15 AM

          cook the lentils so they are still al dente. poach your egg in red wine, soft. serve egg over lentils with sauteed kale/chard/cabbage.

          1. pepper_mil RE: tatamagouche Jan 16, 2009 06:56 AM

            'no frittata' - hah!

            something I am working on for the blog: cook lentils as usual, either plain or with onions and add some indian seasonings if desired. pile on plates. Soft-scramble eggs and pile on top. Sprinkle with salsa and/or feta, chopped black olive, smoked paprika, or, or....

            1. c
              cheesecake17 RE: tatamagouche Jan 16, 2009 07:21 AM

              lentil salad with chopped hard boiled eggs

              1. tatamagouche RE: tatamagouche Jan 16, 2009 09:12 AM

                Man these are great ideas all. Thanks so much!! Cheesecake17—can you elaborate on the salad?

                2 Replies
                1. re: tatamagouche
                  c
                  cheesecake17 RE: tatamagouche Jan 17, 2009 03:34 PM

                  I usually make a lentil salad of cooked lentils, chopped colored peppers, cucumbers, and celery with a lemon cumin dressing. The dressing has lemon juice, olive oil, salt, pepper, and a lot of cumin. You can slice the hard boiled eggs in half and arrange them on top of the salad or chop them and mix them in.

                  Or use cooked fava beans instead of the lentils. To add more flavor, use a combo of lentils and chickpeas.

                  1. re: cheesecake17
                    tatamagouche RE: cheesecake17 Jan 19, 2009 05:16 AM

                    Mmm, cumin. After S & P, the spice I use most. Thanks!

                2. l
                  Louise RE: tatamagouche Jan 16, 2009 09:27 AM

                  Lentil soup with spaetzle.

                  Yum, spaetzle.

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