Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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The inspiration for this recipe came out of very real circumstances: wanting brunch, but having embarrassingly little in my fridge and cupboards. Generally when I find myself in this situation it comes after an evening of merriment, which means a bit of a queasy tummy. And when I think of an ingredient that sits well in my stomach, lentils are one of the first places I turn.
They're a fantastic ingredient to have on hand at all times—they cook quickly and have an earthy taste that can stand up against both richness and spice. And as an added bonus, they're so easy to cook you can even do it with a bit of the morning after fuzzies.
Poached eggs add a restrained richness while ground spices quickly toasted with onions and garlic add some depth. Personally I love de Puy lentils, which are firm and won't fall apart even when fully cooked, but feel free to experiment with your favorite—or whatever you have in your cupboards.