Olive oil-fried lentils with cherry tomatoes and a chile-fried egg from Dining In: Highly Cookable Recipes (page 139) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Puy lentils, green lentils, or brown lentils for black beluga lentils; sun gold tomatoes for cherry tomatoes; and cilantro for parsley.

  • jess_na6y7k on March 04, 2026

    Very nice brunch option!

  • fiona_1b1b0u on February 16, 2026

    Dont cook the cherry tomatoes and serve them with fresh coriander lime on sea salt

  • Daylabraithwaite on January 21, 2026

    Absolutely delish, 10/10 will make again. I didn’t make the chili oil since I have some in my pantry.

  • stepharama1 on December 12, 2022

    Delish! I made this with leftover Spcied Lentils with Spring Onions on page 133 of the book. Definitely make again!

  • angrygreycat on July 10, 2022

    Cooked this and used plain brown lentils. Very tasty lentil dish and a nice quick meal. The mixture of cooked shallot and garlic with marinated red onion is really nice. Will make again. I was sceptical going into it because I haven't had much luck with other recipes from this book and I was on the verge of getting rid of it. This made me willing to try something else from it.

  • angrygreycat on July 10, 2022

    Made this for dinner. Very tasty lentil dish. The combo of cooked shallots and then marinated red onions works really well. Will make again for week night dinner.

  • snoozermoose on December 09, 2021

    I used brown lentils but forgot to decrease the cook time, and my lentils were pretty mushy by the time I realized. Oops. The overall dish was lacking in flavor though even though it sounded so good on paper. The hubby really disliked it.

  • khopkins1012 on June 21, 2019

    This was so satisfying. I didn’t have any red onions so I used shallots in the lime juice quick pickle.

  • Lsblackburn1 on September 23, 2018

    1 lime was plenty and this worked great with cheap brown lentils when I was too lazy to go out for the nicer ones! Interesting dish (in a good way!)

  • SheilaS on September 10, 2018

    The multi-step cooking seemed a bit fussy for a bowl of lentils with a fried egg on top but paid off big time with the most flavorful lentils I've ever made. I wouldn't change a thing. The lentils pick up tons of flavor from the garlic and shallot that are slowly cooked before adding the cherry tomatoes and cooked further until the tomatoes release their juices before adding the lentils and cooking further still until the lentils start to crisp. Meanwhile, the red onion slices are picking up their own great flavors from their marinade of lime juice and fish sauce. The crispy egg and chopped, roasted peanuts bring both texture and flavor and that final drizzle of chile oil and squeeze of lime juice tie it all together.

  • DKennedy on July 19, 2018

    I have this on the stove right now. I've made it to the point of adding the lentils to pan to crisp, and have chopped herbs and the finishing sauce at the ready. This will be dinner tonight along with two other dishes from Dining In - flowering broccoli and roasted and raw fennel and carrot salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.