"Lentils and Tomatoes with a Soft Boiled Egg and Garlic-Tahini-Honey Sauce"
Garlicky Lentils and Tomatoes with a Soft Boiled Egg and Tahini-Honey Sauce
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Prep time 15mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 large eggs
- 2 tablespoons sesame oil
- 2 cloves garlic, finely minced, divided
- 1 tablespoon fresh ginger, minced
- 1 cup lentils, cooked
- 1 cup grape tomatoes, halved
- 1 teaspoon Kosher salt
- 1 tablespoon honey
- 1 tablespoon tahini
- 1/2 lemon, zested and juiced
- 2 cups Greek yogurt
- Cilantro, for garnish
- Chili flakes, for garnish
Method
Step 1
Bring a small pot of water to a boil and gently lower in eggs with a spoon. Cook for 6-7 minutes. Transfer immediately to an ice bath. Peel once cooled completely.
Step 2
In medium skillet over medium high heat add sesame oil. Add 1 minced garlic clove and ginger. Cook until lightly browned and fragrant, about one minute. Add lentils, grape tomatoes and salt. Cook until tomatoes are browned and lentils are heated, about 4-5 minutes.
Step 3
In a small bowl, whisk together extra-virgin olive oil, tahini, honey, remaininf garlic and lemon juice, adding water to thin out the consistency, if desired. Add salt and pepper to taste.
Step 4
To serve, spread Greek yogurt on two separate plates. Top with lentil mixture, then tahini-honey sauce, then soft-boiled eggs, and garnish with cilantro and chili flakes, if desired. Serve immediately.