This recipe was on our summer menu and it always drew great comments. Combining cumin, coriander, lemon and mint with lentils and eggs, there’s a lovely mix of flavours. It’s a vegetarian dish that’s suitable for breakfast or lunch, or even a light evening meal. This recipe serves 4.
- 300gm puy or brown lentils
- 1 red onion, very finely diced
- 3 cloves garlic
- 2 tsp cumin powder
- 1 tsp coriander
- 2 lemons, zested
- 2 tomatoes – cut in quarters, deseeded and diced
- 1/4 cup chopped mint
- 1 tsp salt
- 1 tsp white pepper
- Cook lentils in a pot of salted boiling water for approx 25 mins or until soft to the bite
- Strain and refresh in cold water. Strain well again
- Saute onion and garlic in a frypan until soft
- Add spices and lemon zest. Cook for another 2 minutes
- Add tomatoes and mint
- Remove from heat. Add lentils and stir well.
- Lemon & Cumin Butter
- 100gm butter
- 1 tbsp cumin
- 60ml lemon juice
- put all in a microwave-proof dish. Microwave till melted
- To Serve Up
- Cut 2 pita breads in half through the middle and toast under a grill
- heat lentil mix in the microwave
- melt cumin butter and lemon juice together in a frying pan
- add the eggs and cook (like frying) until the egg white is cooked and the yolks are soft
- Place 1 pita bread on each plate, put the lentils on top, then add the fried eggs, with a little of the cumin butter on top
- Serve
(C) Morrison Street Cafe 2012
