- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 4 ounces (100 grams) pancetta
- 1 cup chopped onion
- ½ cup chopped celery stalk
- 1½ cups green lentils
- ¾ cup tomato purée
- 4 cups vegetable stock
- 1 tablespoon balsamic vinegar
- 6 cups baby arugula
- 4 large eggs
- Salt and pepper to taste
- Maldon salt
- 2 tablespoons chopped chives
Heat butter and 1 tablespoon of oil in a medium pot over medium heat. Add pancetta and sauté for three minutes or until it begins to brown. Add the onion and celery and cook for two minutes or until softened. Add the lentils, the tomato purée, stock and balsamic vinegar. Bring to a boil then turn heat to medium low and simmer for 35 to 40 minutes or until lentils are tender and cooking liquid has reduced to a sauce. Add arugula and cook for one minute or until just wilted.
Heat oil in a non-stick skillet over medium low heat. Add eggs and fry for 1 minute or until whites are set. Cover skillet and continue to fry one to two minutes, or until edges are golden and top of yolks are set with runny insides.
Spoon lentils onto serving dish and top each with 1 fried egg. Sprinkle over Maldon salt and chives.
Argentina’s signature red, malbec, has a gutsy grip to handle the zesty tomato sauce and cured pancetta in the lentil dish. Beppi Crosariol