Curried Lentils with Poached Eggs

Curried Lentil with Poached Eggs

Curried Lentils with Poached Eggs

Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner.Maxime Iattoni

Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner.

Curried Lentils with Poached Eggs
Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner.
Yield: serves 4

Ingredients

  • 8 whole black peppercorns
  • 8 whole cloves
  • 4 whole allspice
  • 2 black cardamom pods
  • 1 star anise
  • 2 tbsp. olive oil
  • 3 cloves garlic, thinly sliced
  • 3 small green chiles
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 tbsp. tomato paste
  • 1 12 tsp. curry powder
  • 12 tsp. ground coriander
  • 14 tsp. freshly grated nutmeg
  • 1 stick cinnamon
  • 1 bay leaf
  • 12 lb. dried lentils
  • Kosher salt and coarsely ground black pepper, to taste
  • 12 cup white vinegar
  • 8 eggs
  • Fresh cilantro leaves, plain yogurt and sliced, grilled toast for serving

Instructions

  1. Place peppercorns, cloves, allspice, cardamom, and star anise on a small piece of cheesecloth; tie ends securely and set aside. Heat oil in 6-qt. saucepan over medium-high heat. Add garlic; cook, stirring, until golden, about 4 minutes. With a slotted spoon, transfer to a bowl and set aside. Add chiles, carrots, celery, and onions, and cook until soft, 5-7 minutes. Add reserved spice packet, paste, curry, coriander, nutmeg, cinnamon, and bay leaf; continue to cook, stirring, until paste is slightly caramelized, about 3 minutes. Add lentils and 3 12 cups water, and bring to a boil; reduce heat to low, and cook, stirring occasionally, until lentils are tender, about 20 minutes. Remove and discard spice packet, chiles, cinnamon, and bay; season with salt and pepper and keep warm.
  2. Bring 16 cups water to boil in a 6-qt. saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer. Swirl water with a spoon to create a whirlpool. Crack one egg at a time into a small bowl and carefully slide egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels to drain. Divide lentils between four bowls; top each with 2 eggs. Garnish with cilantro, yogurt and reserved garlic chips with toast on the side.