Best Green Lentil Soup With Saffron Scrambled Eggs Recipes

Green Lentil Soup With Saffron Scrambled Eggs image

Provided by IngridH

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium onion, finely chopped
1/3 cup olive oil
1 garlic clove, finely chopped
2 green chilies, deseeded and finely chopped
2 cups green lentils
1 teaspoon allspice
1 teaspoon honey
1 lemon, zested, then juiced
1 3/4 quarts vegetable stock
salt
pepper
1 1/2 cups cilantro leaves
5 eggs
10 saffron threads, crumbled
1/3 cup cream
3 tablespoons butter

Steps:

Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
Add the garlic and chilis, and cook until fragrant.
Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
Use a blender or food processor or immersion blender to puree the soup.
Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
Gently combine the eggs, saffron, cream and salt and pepper to taste.
Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 506.1, Fat 26.8, SaturatedFat 9.3, Cholesterol 206.2, Sodium 112.2, Carbohydrate 45.9, Fiber 21, Sugar 4.2, Protein 22.9

Spiced Lentils and Scrambled Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

Steps:

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.