Ease of Preparation: Easy
Yield: 4 servings
1 ½ cups (360 ml) brown lentils
3 tablespoons (45 ml) olive oil, divided
1 large onion, thinly sliced
1 garlic clove, finely chopped
2 tablespoons (30 ml) olive oil
¼ cup (60 ml) white wine vinegar
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) cumin seeds
¼ teaspoon (1 ml) salt
Fresh ground pepper
1 teaspoon (5 ml) white vinegar
¼ cup (60 ml) feta cheese, crumbled
Chopped parsley, for garnish
Crushed red pepper (optional)
For the lentils, heat 1 tablespoon (15 ml) olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Add lentils and 3 cups (720 ml) of water and bring to a boil. Reduce heat and simmer vigorously for 20 minutes, or until lentils are soft but still have a firm bite. Drain.
Meanwhile, for the dressing, whisk together olive oil, white wine vinegar, honey, Dijon, cumin seeds, salt, and pepper. Set aside.
For the eggs, bring a saucepan of water and white vinegar to a boil, then reduce to a gentle simmer. Crack each egg into its own small cup with a handle. Carefully tilt each egg into the water, one after the other. Cook eggs for 3 minutes. Remove with slotted spoon onto a plate.
Transfer lentils to a large bowl. Pour over dressing and toss to combine.
Distribute lentils evenly into 4 serving plates, sprinkle with feta, top each dish with an egg, then garnish with parsley and crushed red pepper.