Dukkah, an Egyptian spice, can be found in most Middle Eastern markets or online.

French Lentils and Soft Eggs with Dukkah and Arugula

Carlene Thomas

This is one of those brilliant eggs-for-dinner dishes. The eggs add a heft and creaminess to the lentils and the arugula balances it all out. It’s delicious on its own, but the spelt flatbreads round it out nicely, too.

Serves 4

1 cup French lentils, dry

1 small white onion, diced (about ½ cup)

1 medium carrot, peeled and diced (about ½ cup)

1 celery stalk, trimmed and diced (about ½ cup)

1 garlic clove, minced

1 teaspoon olive oil

1 bay leaf

3 ½ cups chicken broth or vegetable broth

1 shallot, finely chopped, about ⅛ cup

Freshly ground black pepper

1 teaspoon kosher salt

3 tablespoons dukkah spice blend

To serve:

4 eggs

4 cups arugula

olive oil

1 lemon

Spelt Flatbread

1. Place lentils in a strainer to sort and discard any debris. Rinse under cold water. In a large pot add onion, carrot, celery, garlic, olive oil, and bay leaf. Cook over medium heat for 5 minutes. Pour in the broth, stir in the rinsed lentils, and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook for 25-30 minutes, stirring occasionally until lentils are tender.

2. Remove and discard bay leaf. Drain the lentils, reserving the cooking liquid if you’re going to want to reheat them. To serve, add drained lentils to chopped shallot. Season with salt and pepper. Plate and top with soft boiled egg and generous sprinkle of dukkah seasoning.

3. To soft-boil the eggs, bring water to a boil. Gently lower eggs straight from the fridge into the pot. Reduce heat so water is rapid simmer. Cook for about 6 minutes. Reduce the water to a rapid simmer: Lower the heat and let the water reduce to a rapid simmer. Remove eggs and run under cold water for a minute. Peel and place on lentils.

4. Serve with arugula (tossed with some lemon and olive oil) and with our spelt flatbreads, if desired.

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