Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Lentils with Cucumber, Chard, and Poached Egg

Recipe by Alison Roman for Bon Appetit Healthyish. Photo by Peden + Monk. Adjustments made for Intervale Food Hub members.

Ingredients

4 SERVINGS

  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice, divided
  • Kosher salt and freshly ground black pepper
  • 2 small cucumbers, thinly sliced
  • 1 tablespoon za’atar, plus more for serving (Za'atar is a Lebanese spice mix. If you don't have this, you can use a blend of your own favorite herbs/spices)
  • 1 tablespoon olive oil
  • 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
  • 1 garlic clove finely grated (optional)

Directions

  1. Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
  2. Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
  3. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
  4. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
  5. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg.