Lentil with cucumber

Lentil with cucumber is a delicious recipe.div>

Ingredients

• 1 tablespoon distilled white vinegar 4 large eggs 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked) 2 scallions, thinly sliced 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
• 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice, divided Kosher salt, freshly ground pepper 2 small cucumbers, thinly sliced 1 tablespoon za'atar, plus more for serving
• 1 tablespoon olive oil 1 large bunch Swiss chard, ribs and stems removed, leaves torn into 2" pieces 1 garlic clove, finely grated (optional)

Method

Step 1

Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Step 2

Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za'atar.

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