Lentils were a theme during my trip to Mexico, and when Laura, my friend Yayo’s charming mother, heard one of our friend complaining about his sub-par lentil situation (it’s a long story) she chimed in describing her delicious recipe. Originally a soup, I adapted the recipe into a side or light lunch with a poached egg on top. Enjoy!
1 cup green lentils
3 cups water
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1 1/2 teaspoons cumin
2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped tomatoes
Laura recommends beefsteak tomatoes
1/2 cup chopped green onion with long green stalks
1/4 cup chopped fresh cilantro, stems too
1 jalapeño, finely chopped
2 eggs, poached
Place the lentils in a colander and rinse under running water. Drain well.
Place in deep pot with 3 cups of water add garlic, ginger, cumin, salt, pepper and bring to boil, reduce heat, cover and simmer for 45-50 minutes, until tender and soft, stirring occasionally to prevent beans from sticking.
Remove the garlic and ginger from the pot and add the tomatoes, green onion, cilantro, and jalapeño. Cover and turn off heat. Let the lentils sit for 20 minutes, or until all of the flavors meld, scoop into a bowl, and serve with a poached egg.