This is the meal I eat when I’ve indulged and need to fell less guilty about the calories I’ve ingested. But even when I’m not guilty, I like to make this to eat as a healthy and tasty lunch. My mother would have served this also with hot dogs, something that I generally stay away from these days, but I still love to have the lentils with eggs.
- 2 Cups Lentils
- 3 or more Cups Water (add more as needed while the lentils are cooking)
- 10 – 12 Peppercorns
- 2 Bay Leaves
- Small Onion diced
- 2 Tablespoons Oil
- 1 Tablespoon Butter
- 2-3 Tablespoons Flour (or more, enough to create a thin paste)
- 2-4 Tablespoons Vinegar (I will generally put a little more)
- Salt to Taste
1-2 Eggs boiled to the desired doneness; I generally like mine just less than hard-boiled with the yolk still very soft (boiled about 8 minutes).
Rinse the lentils and add enough water so they are covered. Add peppercorns and bay leaves and cook on medium-high heat until firm but not crunchy. While lentils are cooking dice a small onion and fry (medium heat) until translucent in the butter and oil. Once translucent add the flour and continue to fry on medium heat until the flour is lightly browned.
As soon as the lentils are cooked to the desired firmness add the rue and stir. Bring to a boil and this will thicken the lentils. Once thick you can add the 2-4 tablespoons of vinegar and salt to taste. Remove the peppercorns and bay leaves and serve with hard-boiled eggs.
The lentils refrigerate very well and will store for one to two weeks. If you’ve stored them you might have to add a bit of water when heating up to keep them at a porridge consistency.