Lentils & Lemon-Shallot Dressing with Roasted Vegetables & Fried Eggs

Step 1

1 Cook the lentils Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.Drain thoroughly.

Step 2

2 Prepare the ingredients & marinate the shallot Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. To the bowl of lemon juice, add half the chopped shallot and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Combine the halved tomatoes and diced pepper in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat

Step 3

3 Roast the vegetables Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully place the seasoned tomatoes and pepper on the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Step 4

4 Crisp & dress the lentils Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and remaining chopped shallot; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the cooked lentils and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the lentils are slightly crispy. Transfer to the bowl of marinated shallot. Rinse and wipe out the pan.

Step 5

5 Fry the eggs In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Step 6

6 Finish & serve your dish Meanwhile, in a bowl, combine the yogurt, lemon zest, and 1 tablespoon of water; season with salt and pepper. Add the roasted vegetables and arugula to the bowl of dressed lentils. Season with salt and pepper; stir to combine. Serve the finished lentils topped with the fried eggs, seasoned yogurt, and sunflower seeds. Enjoy!