Shakshuka with Lentils

YIELDS: 6-8 servings

INGREDIENTS

• 3 Tablespoons oil

• 2 teaspoon cumin seed

• 1 medium yellow onion, chopped

• 1 small sweet bell pepper, diced

• 3 large garlic cloves

• 1 teaspoon kosher salt

• 3 teaspoon ground cumin

• 2 teaspoon smoked paprika

• ½ teaspoon black pepper

• ¼ teaspoon cayenne pepper

• ½ cup split red lentils

• 1 (28 oz) can fire roasted crushed tomatoes*

• ½ cup water

• 3-6 eggs

• 4 oz block feta cheese, crumbled

Garnish:

• 3 Tablespoons cilantro, minced

• 3 Tablespoons parsley

• Bread (sliced or diced) or pita bread to eat with

DIRECTIONS

1. In a 4 quart pot or larger, heat oil on medium-high heat. Saute cumin seeds, onions, bell pepper, and salt until vegetables have softened (about 4-6 minutes). Add garlic and cook for another 30 seconds or until fragrant.

2. Add spices, lentils, canned tomatoes, and water. Mix until all ingredients are combined. Cover pot, lower heat to medium-low, and simmer for about 5 minutes.

3. Using a spoon make small wells for the eggs. Crack eggs into the wells and cover the pot for 3-4 minutes. Remove the lid and sprinkle feta on top.

4. Taste sauce for seasoning and garnish if desired. Serve warm with bread or pita bread.

Shakshuka w_Lentils.pdf

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