This dish, if well done, is very tasty. The bittersweet aroma of the honey makes a perfect contrast to the spicy and oily lentils, meanwhile the mint gives us pleasant fresh intervals!
ingredients for 4 servings (cost about 1,5 € pp)
- Salt
- 200 g lentils
- 1 small carrot, cut into small cubes
- 1 small onion, cut into small pieces
- 1 peperoncino
- 4 eggs
- EV sunflower oil for frying
- 90 ml EV olive oil
- Fresh mint
- Coarse pepper
- Honey, not too sweet (arbutus or chestnut)
– Hey man, what the fuck popular are you? You have never made lentils, meanwhile lately you like to use strange ingredients.
– Are fish “strange ingredients”? Get lost, what are you saying? Anyway, you want lentils, you got them.
Well, people think that lentils are the most easy to prepare legumes. But this is not true. Lentils have a very thin peel and must be boiled very gently, otherwise the starch they contain provokes a messy result.
So, simmering in well salted mineral water is what we need. When the lentils are soft, we remove them from the water and keep them covered with a plate.
Then, we have to prepare the aromatics of the dish, sub-frying the carrot and the onion. The aromatics must be tender and juicy, as well.
When all the vegetarian parts are ready, we put them in a wok with the olive oil and the shredded peperoncino and we sauté them for a minute or two. We finish with small mint leaves.
Meanwhile, in a small pan with plenty of sunflower oil we fry the eggs, one at a time, aiming to create a crunchy white, while keeping the yolk liquid. We add salt (and pepper) right after each egg is done.
DO NOT EVER TRY to fry eggs with no oil at all. The result will be awful, the dish will remind us miserable breakfasts, like those served at the islands. If you don’t want to eat too many calories, prefer the poached solution.
We put the lentils in the plate covering them with a fried egg and some honey, diluted with a little water.
