Olive Oil–Fried Lentils with Cherry Tomatoes and a Chile-Fried Egg

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.