Lentils & English Peas with Eggs

Little green lentils sink into a satisfying stew, with all of the simmering done for you. It’s even more delightful with buttery egg yolks and a dollop of springy pesto.

What You Get

Lentil ragù
English peas (see note below)
Eggs
Pita bread
Arugula-pecorino pesto

What You’ll Need

Salt
Olive oil

Makes 3 servings

Active Time: 10 minutes 

Total Time: 10 minutes 

Step 1

In a small saucepan over medium heat, reheat the lentils with a splash of water, about 3 minutes. Stir in the peas and season to taste with salt. (If using frozen peas, only use ½ cup.) Remove from the heat. (The peas will continue to cook in the residual heat.)

Step 2

In a nonstick frying pan over medium-high heat, warm 1 teaspoon olive oil. Crack in 3 of the eggs and cook until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Meanwhile, toast a few pieces of the pita bread.

Step 3

Scoop the lentils and peas into bowls, slide the eggs on top, and drizzle with the arugula-pecorino pesto. Serve warm, with the pita bread for dunking and a tossed salad on the side.

Contains: milk, eggs, tree nuts, wheat.

Note: Due to limited availability from local farms, if fresh English peas aren’t available, you may receive frozen.