Lentils + Chard + Egg

lentils and chard

So you know that old worn out sweater that you just can’t seem to part with though it’s pilled and a little frayed at the edges, because it’s soft and warm and always makes you feel cozy? That’s what this dish is to me.

Dinner:  September 28, 2009

Lentils and shallot, glazed with olive oil, then cooked gently in a mix of water and dry red wine. A pile of chard cooked in my usual way, stems shaved thin and sauteed with garlic, chile flakes, the soft leaves wilted in and the whole thing hit with a shot of Sherry vinegar at the end. And the egg, fried in olive oil until the edges crisp, laid gently on top of the pile of chard and lentils, a sprinkle of Piment d’Espelette salt scattered over before serving. It’s a little brown, not the sort of thing you’d necessarily feed to company, but it’s the sort of simple, tasty supper I’ve come to really love.

10 thoughts on “Lentils + Chard + Egg

  1. We have very similiar comfort foods – this is one of my favorites. I can’t wait for yummy fall dishes like this one with a big glass of red wine.

  2. Karin says:


    Congratulations on both your NYT and SeriousEats.com mentions this week! I know you must be thrilled!

    My new blog (karinsvikingkitchen.com) will be up later this week. Right now it is up but it is actually still under construction. The learning curve is huge, between the pictures, photoshop, etc. You do a wonderful job and I certainly enjoy keeping up with your food life!

    I’m toasting you from Augusta, Ga., with a glass of sav blanc. You are really rockin’ out!

  3. Jennifer Hess says:

    Thanks so much, everyone!

    K_darling – the lentils I used in this dish are little French Puy lentils, but I have also used Pardilla lentils or Beluga lentils for this dish, too. They’re a little smaller than regular green lentils, and I love their texture once they’re cooked.

  4. This is exactly what I’m craving now that the air has that cold snap. You know, you could put a fried egg on anything and I’d eat it, but creamy lentils and chard might take the cake.

  5. I made this last night and loved it! I like lentils, but don’t use them often. I have a feeling I am going to be making this often.

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