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Healthy and delicious, this recipe for Ginger Fried Lentils is a deconstructed twist on an Asian classic, fried rice. A bed of fried black beluga lentils is topped with a sunny side up egg, sesame oil, soy sauce and a sprinkling of crispy garlic and ginger. Each component is prepared separately and then combined at the end to create a dish that is well balanced, hearty and packed with bold flavor. The crispy garlic and ginger are actually my favorite part of this dish. I would recommend making extra. The flavor is utterly addicting. Get the recipe after the jump.
Ginger Fried Lentils
- ¼ cup peanut oil (or vegetable oil)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Kosher salt
- 1 cup thinly sliced leeks, white and pale green parts only, thoroughly rinsed and dried*
- 2 cups cooked black beluga lentils**
- 2 large eggs
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- Warm half of the peanut oil in a large frying pan over medium heat. Add garlic and ginger and cook, stirring occasionally, until crispy and brown (not black!). Using a slotted spoon, transfer the crispy bits to a paper towel lined plate and lightly season with kosher salt.
- Reduce head under the frying pan to medium-low and add 1 tablespoon of peanut oil and sliced leeks. Cook the leeks, stirring occasionally, until soft but not browned (8 – 10 minutes). Season with a small pinch of salt.
- Raise heat to medium and add lentils. Cook, stirring frequently, until heated through. Season to taste with salt.
- In a smaller, nonstick frying pan, fry eggs in remaining oil, sunny side up.
- To serve, divide lentils between two dishes. Drizzle with ½ teaspoon sesame oil and 1 teaspoon of soy sauce. Top each portion with a fried and a sprinkle crispy garlic and ginger.