By lentilsorg Breakfast Mediterranean
November 18, 2019
25 Minutes
20 Minutes
45 Minutes
2 ½ qts (2.5 L) plain non-fat Greek yogurt
¼ cup (60 mL) garlic cloves, minced
1 tsp (5 mL) coarse sea salt
⅔ cup (150 mL) unsalted butter
5 cups (1.25 L) whole red lentils, cooked
3 Tbsp (45 mL) Aleppo Pepper
1 tsp (5 mL) cayenne
½ cup (125 mL) extra virgin olive oil
10 each eggs, poached, soft
3 Tbsp (45 mL) fresh dill, fronds chopped
3 Tbsp (45 mL) fresh mint, chiffonade
10 each lemon wedges