Annabelle Waugh

Recipe by

Annabelle Waugh

View All

Lentil & Mushroom Orzotto with Poached Eggs & Arugula

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 4

Orzotto is just like risotto using pearled barley instead of Arborio rice—and, conveniently, barley takes the same length of time to cook as green lentils. This creamy, flavourful, slightly al dente dish is special enough to be a main dish for company, but is simple enough to double as a weeknight dinner.

Annabelle Waugh

Recipe by

Annabelle Waugh

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) butter

    1 onion, diced

    1 (1/2 lb/225 g) pkg cremini or white mushrooms, diced

    3 garlic cloves, minced

    1/2 cup (125 mL) dry white wine

    3-4 cups (750 mL – 1 L) chicken or vegetable broth

    1 cup (250 mL) green lentils

    2/3 cup (150 mL) dry pearl barley, rinsed and drained

    1 white turnip, peeled and diced

    1 tsp (5 mL) white vinegar

    4 eggs

    1/2 cup (125 mL) finely grated Grana Padano or Parmigiano-Reggiano cheese

    1 Tbsp (15 mL) lemon juice, divided

    1 tsp (5 mL) finely chopped fresh thyme

    1 cup (250 mL) baby arugula

    to taste, salt and pepper


Directions

  1. Heat oil in a medium size saucepan; cook onion, stirring occasionally, until softened, about 5 minutes.
  2. Add mushrooms and garlic; cook, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.
  3. Stir in wine. Increase heat to high and cook, stirring until evaporated, about 4 minutes. Stir in stock, lentils, barley, and turnip; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the lentils are tender, about 25 minutes. If the mixture becomes too dry, continue adding stock until lentils and barley are tender, and the mixture is creamy like risotto.
  4. Once lentil mixture has been simmering for 20 minutes, add vinegar to a small saucepan of gently simmering water. Crack each fresh, cold egg into a small bowl. Stir simmering water to form a small whirlpool. Carefully drop each egg individually into the whirlpool (this will prevent the egg from spreading). Cook for about 3 minutes, or until desired doneness. Remove with a slotted spoon. Drain on paper towel and set aside on oiled plate.
  5. Once cooked, stir half of the cheese, 2 tsp (10 mL) of the lemon juice, and thyme into lentil mixture. Season with salt and pepper, to taste. Toss arugula with remaining lemon juice.
  6. Portion lentil mixture in four shallow bowls. Top each with an egg; season with additional salt and pepper. Divide arugula over top. Sprinkle with remaining cheese.

ANNABELLE WAUGH IS A CANADIAN RECIPE DEVELOPER, CULINARY TEACHER AND FOOD EDITOR WHO HAS SPENT NEARLY TWO DECADES COOKING IN CANADA’S TOP TEST KITCHENS. SHE LOVES TO CREATE TRUSTWORTHY, TASTY RECIPES THAT ANYONE CAN FEEL CONFIDENT TO MAKE—WHETHER FOR A BUSY TUESDAY NIGHT OR THE MOST SPECIAL OCCASION.


Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 480
  • Total Fat 11 g
  • Saturated Fat 4.5 g
  • Cholesterol 220 mg
  • Carbohydrates 63 g
  • Dietary Fibre 14 g
  • Sugar 5 g
  • Protein 29 g
  • Sodium 400 mg
  • Potassium 862 mg
  • Folate 12 mcg