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Umbrian Lentils with Fried Eggs

Umbrian Lentils with Fried Eggs

The Umbrian variety of lentils is small and brownish-green. If you do not have authentic Unbrian lentils, any small brown lentils will work in this recipe. The flavors of this Umbrian-style recipe are earthy and satisfying. Serve it with a good, rustic bread for a high-protein, low calorie, and inexpensive meal.

Serves 4.


  • 1 Tbsp olive oil
  • 1 stalk celery, chopped
  • 1/2 large bell pepper, chopped
  • 1 large tomato, chopped
  • 3 green onions, sliced
  • 1 clove garlic, minced
  • 1 c Umbrian lentils (or small brown lentils)
  • 3 c vegetable broth
  • 1/4 tsp oregano
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 eggs, fried in olive oil


  1. In a 2 quart or larger heavy pot, warm the olive oil on medium heat.
  2. Add celery, bell pepper, tomato, and green onion. Saute 5 minutes. Add garlic; saute another 30 seconds.
  3. Pour in lentils and broth. Stir in the oregano, salt and pepper.
  4. Bring to a simmer, reduce to lowest setting, cover. Simmer 45 minutes, stirring every 15 minutes. Lentils are done when they are al dente, tender but not mushy.
  5. Serve with a fried egg on top of each serving, and a slice of good bread beside.

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