comment icon 74 more comments It’s a nutritional powerhouse with roasty potatoes, fresh green beans, summery tomatoes, herbs upon herbs, soft scrambled eggs with goat cheese, and of course, a nice hefty pile of those tiny black lentils. Sprinkle with seeds or nuts. Squeeze a little lemon juice over top, maybe drizzle with a little homemade garlic-and-olive-oil Italian dressing. Hit with some salt and pepper. Oh my gosh, NEED. Need, need, need. Alright, those eggs though. Eggs and I have been through a lot these last few years and we’ve finally made our peace. In other words, I finally know how to make eggs that actually taste good. It started with the whole poached egg thing – you know, making that super easy by using the jar lid? That was when eggs and I got back on the same page again. Poached, I could do. Fried, on a sandwich or something, yes. I could do that. But my one hold-out was for scrambled eggs. Ew, no, nope nope nope. And then I watched a little video on Bon Appetit that changed my egg-making game for life. It requires following a few easy rules – like always using a nonstick, always using a soft rubber spatula, and always keeping the heat low. I mean, I don’t mean to brag, but after a few months of practice now (scrambled eggs on toast, scrambled eggs in tacos, scrambled eggs in bowls)… guys. MY EGG GAME IS STRONG. Even Bjork, who makes eggs every single morning, asked me to show him how to make those creamy scrambled eggs. OHHHSNAP. Yes he did. But this bowl is not just about eggs. Say hello to:
Lentils, preferably the tiny black ones because they’re so pretty!Roasty potatoes – sweet potatoes would also be great and maybe have a tad more to offer nutritionallyCrispy green beans – or really, any garden summer produceJuicy tomatoesDill and friends, because herbs are the quintessential taste of summerQuick homemade Italian dressing or similar – you guys know how to roll with this.
Goat cheese definitely got thrown in the mix, mostly because it’s ON POINT with those eggs, but you could kind of do anything you’re feeling with this – feta, fresh mozz, or cheese-less (except… please don’t do that). One last plug for this homemade Italian dressing (loose recipe is outlined in the notes) which can be saved in the fridge for a week or two and dumped on anything and everything that finds its way to your summer table. It is the sauce of summer.
One More Thing!
This recipe is part of our delicious lentil recipes page. Check it out! 4.8 from 20 reviews
3/4 cup olive oil 2 tablespoons white vinegar 2 tablespoons water 1 tablespoon coarse sea salt (or 2 teaspoons table salt) and a pinch of black pepper 1 teaspoon each dry oregano and dry basil 1–2 teaspoons sugar 1 large clove garlic
