LENTILS WITH CUCUMBERS AND POUCHED EGG ENJOY DAN:

LENTILS WITH CUCUMBERS AND POACHED EGG by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon apple cider vinegar

4 eggs

8 whole peppercorn

4 whole allspice

2 black cardamom pods

1 star anise 2 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, smashed

1 jalapeno pepper, finely chopped

1 carrot, spiralized

1 English cucumber, spiralized

2 tablespoon, tomato paste

1 teaspoon EACH za’atar, Tandoori Masala, and coriander

1/4-teaspoon nutmeg powder

1 cinnamon stick

2 bay leaves

2 cups dry lentils

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Place peppercorn, and next 3 ingredients in cheese cloth.

2.   Heat oil in a stock pot over medium-high heat and when sizzling.

3.   Add onion and sauté for 4 minutes; add garlic and sauté 1 minute.

4.   With a slotted spoon remove to a bowl; set aside.

5.   Add jalapeno, carrots, cucumber, and sauté for 5-7 minutes.

6.   Add reserved spice packet, tomato paste and next 6 ingredients.

7.   Saute for about 3-4 minutes and bring to a boil

8.   Add lentils reduce heat to low and simmer for about 20 minutes.

9.   Remove and discard spice packet, za’atar, chilies, cinnamon and bay leaves.

10.                Bring 16 cups water to a boil in a 6-quart stockpot over high heat

11.                Add vinegar and 2 teaspoon salt, lower heat to medium, bring to a simmer.

12.                Swirl water with a spoon to create a whirlpool.

13.                Crack one egg at a time into a bowl and carefully slide eggs into the water; pouch until firm, about 3 minutes.

14.                Using a slotted spoon, transfer the eggs to a paper towel to drain.

15.                Divide lentils between 4 bowls; top each with 2 eggs.

16.                Garnish with cilantro.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS!!