Don’t be scared of the name, mire poix is just a term for carrot, celery and onion. Mire poix is combined with lentils and broth to create a surprisingly delicious side or main dish. These dry lentils soak up all the flavor from the chicken (or vegetable) broth. Add an egg and you’ve got a full meal! I first made this recipe when I saw Ina Garten cook her Salmon with Lentils. At the time, I thought the one pot lentils were genius and decided to make a version of my own. Sauteing up the vegetables in the same pot you use to simmer your lentils was efficient. Using stock instead of water was revolutionary. So much flavor resulted by doing those 2 simple things! For a heartier dish, serve with herbed brown rice and a light salad.
Simple Mire Poix Lentils with Runny Eggs
Total Time: 45 min
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 large stalk celery, chopped
• 2 carrots, chopped
• 1 clove garlic, finely chopped
• 1 cup dried lentils
• 2 cups chicken broth (or vegetable broth)
• 1/2 tablespoon tomato paste (optional)
• Salt and pepper, to taste
• 3 fried or poached eggs (optional)
In a large pot, heat oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Add the lentils, broth, and tomato paste; bring to a boil. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 25 minutes. Season with salt. Serve lentils in a bowl and top with a runny egg, if desired.