A cheesy delicious version of huevos rancheros using lentils instead of beans.
1 c lentils
2 garlic clove
1 jalapeno (optional)
cilantro (enough to garnish)
3/4 c cheddar cheese
1 c tomatillo salsa
1/2 t cumin
1/2 t chili powder
4 corn tortillas
3 tbps vegetable oil
No nutrition information available
Cook lentils with 1 cup of water, a little salt and pepper, and one garlic clove (no need to mince, we’ll fetch it out later). In the meantime, dice the onion, thinly slice jalapeños, and mince the other garlic clove.
Heat 2 T of oil in a pan over med-high heat and lightly fry the tortillas. You don’t want them fried crispy, just enough to give them a little more texture. I’d say less than a minute for each one, flipping once to coat in the oil. Let those drain on a paper towel.
Add 1 T of oil to the pan and soften the onion and jalapeno. Add the cumin, chili powder, salt, and pepper to taste. Once the lentils are done (about 20 mins) strain them and remove the garlic clove. You want to add the minced garlic into the onion/jalap pan right before you add the lentils. At this point the onions, jalapeños, and garlic should smell nice and fragrant and may be a little crispy. Add the lentils and about 1/2 C of the tomatillo salsa. Make 4 holes in the lentils and crack the eggs in them. Sprinkle cheddar cheese on top and cover until the whites of the egg are set.
Once the egg is set, pour everything over the tortillas and garnish with fresh cilantro. I also spooned a little chilled salsa on the side.