Lentils With Anchovies, Capers, and a Fried Egg

I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, minced
• 4  garlic cloves, minced
• 1  stalk celery, chopped
• 2  carrots, chopped
• 8 -12  anchovy fillets, chopped
• 1 1⁄2 cups brown lentils
• 3  cups  vegetable stock or 3  cups water
• 1  bay leaf
• 1 1⁄2 tablespoons capers, drained
• 1⁄4 teaspoon ground cloves
• 1  tablespoon butter
• 4  eggs

Directions

1. Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
2. Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
3. Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
4. Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.