Lentil and Egg Bowl

By devogirl

Vegetarian Times

nutritional information
Per Serving (1 cup lentils and 1 egg):
Calories: 378
Protein: 26 g
Total Fat: 7 g
Saturated Fat: 2 g
Carbohydrates: 56 g
Cholesterol: 185 mg
Sodium: 159 mg
Fiber: 14 g
Sugar: 3 g

Ingredients

• 1 cup green lentils
• 1/2 onion, left whole
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 tsp. butter, optional
• 1 squeeze lemon juice
• 2 eggs
• 1 Tbs. chopped chives or green onion
• 1 Tbs. chopped red bell pepper

Details

Servings 2
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

Bring lentils and 2 1/2 cups water to a boil with onion, garlic, and bay leaf. Cover, and simmer 25 minutes, or until liquid is absorbed. Remove and discard onion, garlic, and bay leaf; stir in 1 tsp. butter (if using); and season with salt and pepper. Spoon lentils into 2 bowls, add a squeeze of fresh lemon juice, and top each serving with 1 poached egg. Garnish with chives or chopped green onion and chopped red bell pepper.