Print

Eggcentric Lentils Poached Egg: 5 Benefits to Savor

Eggcentric Lentils Poached Egg
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Protein-packed breakfast with lentils, poached eggs, and paprika yogurt.

Ingredients

Scale
  • 1 cup Puy Lentils (can use tinned or pre-cooked)
  • 1 medium Onion (finely chopped)
  • 2 cups Greens (Spinach, Chard) (chopped)
  • 4 large Eggs (poached or fried)
  • 1 cup Greek Yogurt (or crème fraîche)
  • 1/2 cup Feta Cheese (crumbled)
  • 1 teaspoon Smoked Paprika
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tablespoon Cider Vinegar (for poaching water)
  • Fresh Herbs (Parsley, Dill) (for garnish)
  • Paprika (for garnish)

Instructions

  1. Rinse lentils under cold water, bring 4 cups of water to boil, add lentils and a pinch of salt. Cook for about 20 minutes until tender. Drain and set aside.
  2. Heat olive oil in a pan, sauté chopped onion for about 5 minutes until soft. Stir in chopped greens and spices, cook for another 3-5 minutes until wilted. Combine with lentils.
  3. In a bowl, mix Greek yogurt, crumbled feta, smoked paprika, and season with salt and pepper. Set aside in the fridge.
  4. Bring water to a simmer, add cider vinegar. Poach eggs for about 2 minutes until whites are set. Remove with a slotted spoon, drain on paper towels.
  5. Layer lentil and greens mixture on a plate, add yogurt on top, and finish with poached eggs. Garnish and serve.

Notes

  • This recipe is suitable for breakfast or brunch.
  • Feel free to adjust spices to your taste.

Nutrition

Find it online: https://sarecipe.com/eggcentric-lentils-poached-egg/