Sour lentils with fried egg and pickle

Name: Sour lentils with fried egg and pickle
Yield: 4 servings
Ingredients: 2.000000000000 250 ml cup LENTILS, GREEN/BROWN, DRIED; 1200.000000000000 g WATER, TAP WATER; 0.400000000000 g OREGANO, DRIED; 150.000000000000 g ONION; 40.000000000000 g BUTTER, UNSALTED; 30.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 3.000000000000 15 ml tablespoon VINEGAR; 1.000000000000 15 ml tablespoon SUGAR; 0.500000000000 5 ml teaspoon SALT, AVERAGE; 0.250000000000 5 ml teaspoon PEPPER, BLACK PEPPER; 220.000000000000 g EGG WITHOUT SHELL; 1.000000000000 15 ml tablespoon SUNFLOWER OIL; 200.000000000000 g CUCUMBER, PICKLED CUCUMBER, WITHOUT ADDED SUGAR

Vegetarian
Low in lactose

Derived from ingredients – check the package label.

Good for lunch

Less suited for dinner.

Brown lentils cooked until soft, thickened with a butter roux with onion and seasoned with vinegar and sugar; served with a fried egg and a pickle. 4 servings, a complete meal.

4 servingsFinal yield 1,850 g

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Ingredients

Display quantities

2 250 ml cupLENTILS, GREEN/BROWN, DRIED
1,200 gWATER, TAP WATER
0.4 gOREGANO, DRIED not counted – removed
150 gONION
40 gBUTTER, UNSALTED
30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
3 15 ml tablespoonVINEGAR
1 15 ml tablespoonSUGAR
0.5 5 ml teaspoonSALT, AVERAGE
0.25 5 ml teaspoonPEPPER, BLACK PEPPER
220 gEGG WITHOUT SHELL
1 15 ml tablespoonSUNFLOWER OIL
200 gCUCUMBER, PICKLED CUCUMBER, WITHOUT ADDED SUGAR

Method

Rinse the lentils and simmer them in the water with the bay leaves, unsalted, for about 35 minutes until soft; the water should be almost absorbed. Remove the bay leaves.
Fry the finely chopped onion in the butter, add the flour and cook a light roux.
Stir the roux into the lentils, season with salt and pepper, add the vinegar and sugar and simmer for 5 minutes.
Fry 4 eggs sunny side up in the oil and serve on the lentils with a pickle.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Sour lentils with fried egg and pickle (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 2,195 kcal
Protein: 132.5 g
Fat: 71.7 g
Carbohydrate: 228.1 g
Total carbohydrate (by difference): 273.8 g
Fibre (Fineli): 41.5 g
Saturated fatty acids: 28.8 g
Sodium: 2,964.5 mg
Salt (sodium × 2.5): 7.4 g

Per serving

Energy: 548.8 kcal
Protein: 33.1 g
Fat: 17.9 g
Carbohydrate: 57 g
Total carbohydrate (by difference): 68.4 g
Fibre (Fineli): 10.4 g
Saturated fatty acids: 7.2 g
Sodium: 741.1 mg
Salt (sodium × 2.5): 1.9 g

Per 100 g of finished food

Energy: 118.6 kcal
Protein: 7.2 g
Fat: 3.9 g
Carbohydrate: 12.3 g
Total carbohydrate (by difference): 14.8 g
Fibre (Fineli): 2.2 g
Saturated fatty acids: 1.6 g
Sodium: 160.2 mg
Salt (sodium × 2.5): 0.4 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Egg, Milk

May contain: Mustard, Sulphites

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0