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Casa SaltShaker lentils with fried eggs Add to ...

This recipe was an instant hit to the taste buds – we all begged for more. Dan Perlman of Casa SaltShaker suggests serving this as an appetizer. One egg per person is sufficient but use two eggs per person if you want to make it a main course. The bottled tomato purée called passata works best.

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  • Preparation time: 15 minutes
  • Ready time: 1 hour
  • Servings: Four


1 tablespoon butter

3 tablespoons extra virgin olive oil

4 ounces (100 grams) pancetta

1 cup chopped onion

½ cup chopped celery stalk

1½ cups green lentils

¾ cup tomato purée

4 cups vegetable stock

1 tablespoon balsamic vinegar

6 cups baby arugula

4 large eggs

Salt and pepper to taste

Maldon salt

2 tablespoons chopped chives


Heat butter and 1 tablespoon of oil in a medium pot over medium heat. Add pancetta and sauté for three minutes or until it begins to brown. Add the onion and celery and cook for two minutes or until softened. Add the lentils, the tomato purée, stock and balsamic vinegar. Bring to a boil then turn heat to medium low and simmer for 35 to 40 minutes or until lentils are tender and cooking liquid has reduced to a sauce. Add arugula and cook for one minute or until just wilted.

Heat oil in a non-stick skillet over medium low heat. Add eggs and fry for 1 minute or until whites are set. Cover skillet and continue to fry one to two minutes, or until edges are golden and top of yolks are set with runny insides.

Spoon lentils onto serving dish and top each with 1 fried egg. Sprinkle over Maldon salt and chives.

Suggested Wine Pairings

Argentina's signature red, malbec, has a gutsy grip to handle the zesty tomato sauce and cured pancetta in the lentil dish. Beppi Crosariol

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