Roasted Tomatoes w/ Lentils, Dukkah & 6 minute egg
I am always trying to find new ways to up my game when it comes to healthy eating.
Truth be told, I have grown bored of salads.
I am always left hungry for something more........(hence, the late night pizzas!).
I recently revisited one of my favorite cookbooks, A Change of Appetite.
Not only does it have excellent recipes and gorgeous pics, but it is a good read too.
The author, Diane Henry (a well known British chef) talks about dieting and eating for your well being and maintaining a good weight and good health for the individual, not focusing on being "skinny".
When she discusses diet, it is not in the sense of the word "diet", as we Americans know it, like the "grapefruit diet", the "paleo diet", "the ice cream diet" (the last one actually sounds good to me!), but instead, changing your way of thinking about food.
Diet, meaning what one is putting into their body.
Don't deny yourself of anything.
Just eat wholesome, real food and you will see results, though it might take a little longer.
I try and do that everyday, including that piece of cake, of course.
So far, it's been working for me in the way of maintaining my weight and staying healthy.
Who the hell invented women's size 0 & 2 anyway? That was my size when I was 11 and we called it "slim" fit.
This recipe is an example of her way of eating and "dieting", and mine.
Protein from eggs and lentils, lots of spices for flavor and super filling.
I did not feel hungry 2 hours later, as if I had a salad.
First, I want to say that this recipe is time consuming, but it is so worth it.
You will be rewarded with plenty of leftovers to use with other recipes during the week.
I stuck to the recipe pretty much, except I did not use sunflower seeds and I added in scallions.
These roasted winter tomatoes were so good. I loved them on an avocado sandwich the next day, with the dukkah sprinkled all over it.
What is "dukkah"?
It is an Egyptian spice, made w/ ground nuts and ground whole spices and seeds.
It's wonderful on everything, and perfect as a topping for dips. I am in love with it.
I bring my harissa paste back from Paris in tubes, but you can always buy it on amazon, or at a Middle Eastern grocery store.
Go lightly, because some harissas are very spicy.
This is a gorgeous recipe. I felt satisfied and moaned with every last bite.
I hope you try it.
Roasted Tomatoes & Lentils w/ Dukkah & 6 Minute Egg: (recipe also here on Serious Eats and in the book A Change of Appetite)
For the Dukka:
1/2 cup hazelnuts (skins on)
1/3 cup sesame seeds
1 teaspoon nigella seeds
1 tablespoon sunflower seeds (I omitted)
3 tablespoons coriander seeds
1 tablespoon white peppercorns
1 1/2 tablespoons cumin seeds
1 teaspoon ground paprika (I used smoked paprika, pimenton)
1/2 tablespoon sea salt flakes
For the Tomatoes and Eggs:
8 large plum tomatoes, halved
2 tablespoons olive oil
2 teaspoons harissa
1/2 tablespoon sugar
salt and pepper
splash of balsamic vinegar
kosher salt & pepper
For the Lentils:
1 tablespoon olive oil
1/2 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, chopped
1 1/3 cups Puy lentils (French green lentils work best here)
1 sprig of thyme
1 bay leaf
Juice of 1/2 lemon
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
2 tablespoons chopped cilantro leaves
handful of chopped green onions
Start by roasting the tomatoes.
Lay the tomato halves on a PARCHMENT LINED baking sheet (do it, or your baking sheet will be ruined).
Mix the harissa paste w/ the olive oil and brush it on the tomatoes.
Sprinkle them with the sugar and a splash of balsamic vinegar.
Season w/ kosher salt & pepper and roast in a 375F oven for 45 minutes. Let cool on the paper before removing them.
While the tomatoes are roasting, make your lentils.
Saute the onion and celery with the garlic in some olive oil. Once fragrant, add in the lentils and saute another minute to coat.
Add in 3 + cups of water and bring to a boil. Lower to a simmer and add in the thyme and bay leaf. Let simmer about 25-30 minutes until lentils are tender, but still have a bite. Discard thyme sprig and bay leaf.
When lentils are still warm, splash w/ sherry wine vinegar and the lemon juice. Season w/ some sea salt & pepper and sprinkle in the cilantro, scallions and olive oil. The lentils can be made ahead.
Now for the dukka:
In a dry skillet, toast the hazelnuts (watch them, they only take a minute, they burn easily). Remove the nuts from the pan and crush in a mortar and pestle.
In the same dry skillet, toast the sesame seeds, only 30 seconds, they will turn golden right away in the hot pan. Set the seeds aside.
To the mortar, add in the whole spices (it's ok if you use already ground spices) and crush.
Add the crushed nuts and spices, whole toasted seeds and salt to a bowl. That is your dukkah! Not so hard, right?
Cook the eggs for 6-7 minutes, then peel. They should be nice and jammy inside.
Now, assemble your dish.
Spoon some of the lentils into a bowl, and top with some roasted tomato halves and a 6 minute egg cut in half.
Sprinkle that gorgeous dukkah on top and dig in.
I loved the runny egg coated w/ the seeds and nuts.
This was a wonderful lunch, I hope you try it.