Black Beluga Lentils glisten next to golden poached eggs

Beluga Lentils with Poached Eggs

Serves 2-4
Cook time 35 minutes
Allergy Egg
Dietary Vegetarian
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Serve Hot
Gorgeous black lentils with slightly runny golden eggs say yummy brunch, lunch, or supper! For a step by step look at poaching eggs, see


  • 4 Large fresh farm eggs (good eggs taste better!)
  • 1 cup Beluga lentils (get 'em at Ratto's)
  • 3-4 cups stock (vegetable or chicken)
  • 2 bay leaves
  • kosher salt & pepper
  • Ratto's Extra Virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 cloves garlic (minced)
  • 1 pinch red chili flakes
  • white vinegar


Step 1
Rinse lentils well.
Step 2
In a sauce pan, gently saute garlic in olive oil over medium heat.
Step 3
Add lentils, stock, and bay leaves. Bring to a boil on high heat, then back down to a simmer. Cook until tender but not broken down, about 25-30 minutes. Be sure to watch the evaporation rate, and add water or stock if needed.
Step 4
Remove lentils from heat. Season with salt, pepper and red chili flakes.
Step 5
Cook eggs: If you are lucky to have a poached egg pan, fill bottom with water, bring to a boil, season cups well with olive oil, crack eggs in, cover and cook for 3-4 minutes, as you like. Carefully remove cups from pan. If you do not have a poached egg pan, bring a few cups of water to a boil in a saucepan. Lower the heat to just below a simmer. Add a dash of vinegar, stir with a whisk, and crack egg into vortex. Let it cook for 3-4 minutes and remove with a slotted spoon. Drain the eggs on a paper towel.
Step 6
Serve a scoop of lentils with a slotted spoon to drain any existing liquid. Top with an egg or two, parsley, kosher salt and freshly cracked pepper. This would be lovely with steamed asparagus and good bread or polenta.

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