Green Lentil Soup With Saffron Scrambled Eggs Recipes

GREEN LENTIL SOUP

Steps:

• In a large pot or Dutch oven heat the olive oil over medium heat. Add onion, carrots and celery and cook for 5-6 minutes until the onion is soft and translucent.
• Then add garlic, spices, and cook for one minute, stirring continuously.
• Add the remaining ingredients, bring the mixture up to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 30-35 minutes, or until lentils are soft.
• Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
• Now taste and make sure you're happy with seasoning and consistency, you might want to add more salt and pepper according to your taste. And add a little bit of water if you prefer a thinner soup. ¼
• Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and crusty bread. Enjoy!

GREEN LENTIL SOUP WITH SAFFRON SCRAMBLED EGGS

Steps:

• Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
• Add the garlic and chilis, and cook until fragrant.
• Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
• Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
• Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
• Use a blender or food processor or immersion blender to puree the soup.
• Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
• Gently combine the eggs, saffron, cream and salt and pepper to taste.
• Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
• To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.