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Stewed Lentils over Cornbread CARLA HALL

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Carla Hall’s lentil dish is perfect for those who are meat free!

1/4 cup olive oil (divided)
1/2 red onion (peeled, small dice)
1-2 carrots (peeled, small dice)
2 cloves garlic (peeled, minced)
1 tablespoon tomato paste
1 cup lentils (rinsed)
3 cups water
1/4 cup parsley (chopped, to garnish)
4 large eggs
1/4 cup sour cream (to garnish)
store-bought cornbread mix (to serve, JIFFY)
Kosher salt and freshly ground black pepper (to taste)

Cook cornbread according to package instructions.
In a medium saucepan, add the olive oil and heat over medium-high heat. Add the onion, carrots and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook for 1-2 minutes or until the tomato paste has slightly caramelized. Add the lentils and water, bring to a boil and reduce to a simmer. Cover and cook for 12-15 minutes until lentils are cooked through but still have some bite.
In a large non-stick pan, add olive oil and heat over low heat. Add the eggs and allow to cook, without moving, for 6-7 minutes until whites have cooked through but yolks are still runny. Remove to a paper towel to drain whites of any excess oil and serve immediately.
Serve the lentils over cornbread with a fried egg on top. Garnish with parsley and sour cream.
Tip: Before rinsing your lentils, sort through them to remove any pebbles or misshaped lentils–this will create a more uniform texture after cooking the lentils.

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