ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don't turn into paste, and don't overdo the processing. You're looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
- For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
- Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
- Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.
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jenny b
[email protected]I'm so glad I found this recipe!
Jeo. Jungkook
[email protected]This recipe is perfect for a quick and easy weeknight meal.
Fahad Kholil
[email protected]I can't wait to try this recipe with different vegetables.
Kamugelo Fortune
[email protected]This recipe is a great way to use up leftover lentils.
TJ VIRK
[email protected]The crumbled eggs added a richness and creaminess to the dish.
Shahin Wedding Frame
[email protected]The dukkah added a nice crunchy texture.
RODRO Hossen
[email protected]The roasted tomatoes added a wonderful sweetness to the dish.
taj ubaba
[email protected]This recipe is a game-changer! I'll never make lentils any other way.
Saiyan Rahman
[email protected]Highly recommended! You won't regret trying this dish.
Prabhani Savithra
[email protected]I give this recipe a 10 out of 10.
Roni Theeng
[email protected]Roasted Tomatoes and Lentils with Dukkah-Crumbled Eggs: A Must-Try!
Abdulrahman hamza
[email protected]Wow! Just wow!
Levona Marcus
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Ms Islamic Offical
[email protected]I'm not usually a fan of lentils, but this recipe changed my mind. The combination of flavors and textures was incredible.
Excel Izon
[email protected]This dish exceeded my expectations. The roasted tomatoes were perfectly caramelized, and the dukkah added a lovely nutty flavor.
Olanrewaju Bolarinwa
[email protected]I love how versatile this recipe is. I added some chopped spinach and feta cheese to the lentils, and it turned out fantastic.
Hamro Ramailo Media
[email protected]I followed the recipe precisely, and the results were spectacular. My family devoured the dish in minutes.
Waqas Ahmed
[email protected]The combination of roasted tomatoes, lentils, dukkah, and crumbled eggs was simply divine. Each bite was a burst of flavors and textures.
Sazia Rahman
[email protected]Roasted Tomatoes and Lentils with Dukkah-Crumbled Eggs: A Culinary Delight!