If you want to start the new year with something as delicious as it is healthful, try this recipe for fried lentils topped with fried eggs.

Chances are you’ve never fried lentils before, so this dish also will teach you a new technique — it can be used for other legumes and grains, too, such as fried chickpeas and fried spelt.

Tomatoes add color and nutrients to the lentil dish, and it pops with big and bold Asian flavor from fish sauce and lime juice. Chopped peanuts make for a nice garnish.

This recipe is adapted from Bon Appetit contributor Alison Roman. It appears in her latest book, “Dining In” (Clarkson Potter).

Recipe adapted from “Dining In” by Alison Roman (Clarkson Potter)

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

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