Lentils and Eggs – A Great Recovery Combo

Jannine Myers

It’s been a while since I posted a “fast, fresh, and easy” dinner meal, so here’s one that’s loaded with wholesome nutrients and perfect really, for any time of day.

Warm Lentil Salad

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Besides having to wash and cut some vegetables, this recipe is really very simple and shouldn’t take longer than 30 minutes to prepare. Here’s what you’ll need:

Ingredients

Green salad leaves (any kind)

1 cup green lentils, uncooked

Chicken broth and/or water (3 cups total liquid)

1 tbsp olive oil

1 tbsp balsamic vinger

salt and pepper

1 zucchini, diced

1 large carrot, diced

1 small punnet of cherry tomatoes, halved (or quartered if large tomatoes)

1 small punnet of button mushrooms (chopped)

eggs (one per person)

1 tbsp white vinegar

1 tbsp basil pesto

Directions

Cook the lentils in broth/water as directed on the package. When the lentils are cooked, set aside to cool a little. Meanwhile, saute all the vegetables in the olive oil, and season with salt and pepper. Cook for 5 to 10 minutes, and during the last couple of minutes, add the balsamic vinegar. Finish cooking the vegetables and take the pan off the heat. Next, poach the eggs in boiling water and white vinegar. Finally, layer the plates. Start with the green salad leaves, then the lentils, followed by the vegetables, and then the poached eggs. Add a small dollop of basil pesto and your warm lentil salad is ready to eat.

[Original recipe here]