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Food & Home

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. The spelt flatbreads aren’t required, but they make a nice addition to the meal.

1. Place the lentils in a strainer to sort and discard any debris. Rinse under cold water. In a large pot, add the 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 the heat to medium-low to maintain a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender.

2. Remove and discard the bay leaf. Drain the lentils, reserving the cooking liquid if you’re going to want to reheat them.

3. To soft-boil the eggs, bring water to a boil. Gently lower the eggs straight from the fridge into the pot. Reduce the heat to bring the water to a rapid simmer. Cook for about 6 minutes. Remove the eggs, run under cold water for a minute, and peel.

4. Add the drained lentils to the chopped shallot. Season with salt and pepper. Plate and top with the soft-boiled eggs and a generous sprinkle of dukkah. Serve with the arugula (tossed with some lemon and olive oil) and with our spelt flatbreads, if desired.