Toothsome little lentils get a running start when your aromatic veggies are already chopped. Slide sautéed baby roots and trumpet mushrooms on the side, and sprinkle with nutty dukkah.
What You Get
Sesame dukkah (Egyptian spice blend)
What You’ll Need
Dried bay leaf (optional)
Makes 3 servings
Active Time: 35 minutes
Total Time: 35 minutes
In a saucepan over medium heat, warm 2 tablespoons olive oil. Add the mirepoix and sauté until soft, about 5 minutes. Smash 2 cloves of garlic. Add the garlic to the mirepoix and stir until fragrant, 1 minute. Add the lentils and pour in enough water to cover by about ¾ inch. Add a bay leaf, if you have one. Bring to a simmer and cook until the lentils are tender, stirring occasionally, 20 to 30 minutes. Drizzle with olive oil and season generously with salt.
Meanwhile, wash the turnips and their tops. Trim and cut the turnips into bite-sized wedges, depending on size. Roughly chop the tops. Quarter the mushrooms lengthwise.
In a large frying pan over medium heat, warm 2 tablespoons olive oil. Add the turnips and sauté until nearly tender and lightly browned, 5 minutes. Fold in the turnip tops to wilt, 2 minutes longer. Season to taste with salt. Transfer to a plate. Return the pan to medium-high heat, and add 1 tablespoon olive oil. Add the mushrooms, season with salt, and sauté until tender and browned, 5 to 6 minutes.
When the lentils are ready, use the back of a spoon to create divots, and crack in 3 eggs. Turn down the heat to low, cover the pan, and cook until done to your liking, 5 to 8 minutes for soft yolks. Season the eggs with salt.
Scoop the warm lentils and eggs into bowls, and top with the turnips and mushrooms. Sprinkle with the dukkah and serve warm.