30 minutes
A hearty and flavorful dish featuring crispy lentils, juicy cherry tomatoes, and a spicy fried egg.
cups
to taste
Red Onion, thinly sliced
each
teaspoons
Lime Juice, fresh
tablespoons
Black Pepper, freshly ground
to taste
tablespoons
Garlic Clove, thinly sliced
each
Shallots, very thinly sliced
each
Cherry Tomatoes, halved
0 pints
Flat Leaf Parsley, coarsely chopped
cups
each
Red Pepper Flakes, crushed
teaspoons
Roasted, Salted Peanuts, chopped
cups
Lime, quartered
each
1. Cook Lentils
Cook the lentils in a pot of salted water over medium heat until they are tender but still hold their shape, about 15-20 minutes.
2. Prepare Onion Mixture
Mix red onion with fish sauce and lime juice in a small bowl. Season with salt and black pepper, and set aside.
3. Sauté Garlic and Shallot
Heat ¼ cup of olive oil in a large skillet over medium heat. Sauté garlic and shallot with a pinch of salt and black pepper until golden, about 3 minutes.
4. Cook Tomatoes
Add the halved cherry tomatoes to the skillet. Season with salt and black pepper, and cook until softened, about 4 minutes.
5. Crisp Lentils
Stir in the cooked lentils and cook until edges are dry and crisp, about 8-10 minutes.
6. Finish Lentil Mixture
Toss the crispy lentils with chopped parsley and the onion mixture.
7. Fry Eggs
Clean the skillet and heat 2 tablespoons of olive oil over medium-high heat. Fry the eggs with red pepper flakes until whites are set and edges are crispy.
8. Assemble and Serve
Divide the lentil mixture among bowls, top with a chile-fried egg, drizzle with remaining oil, and sprinkle with peanuts. Serve with lime wedges.
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