Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 1 1/2 cups (300 g) cooked lentils, drained
- 4 large eggs (about 200 g without shells)
- 3 1/2 cups (100 g) baby spinach
- 1 1/3 cups (200 g) cherry tomatoes
- About 1/2 cup (60 g) crumbled feta
- 1 tsp (5 ml) olive oil
- 1 tbsp + 1 tsp (20 ml) lemon juice
Method
- Place eggs in a saucepan and cover with cold water. Bring to a boil, reduce to a gentle simmer and cook 10-12 minutes until yolks and whites are firm. Cool in cold water and peel.
- Heat oil in a skillet. Cook halved tomatoes for 4 minutes; add lentils, 2 tbsp water and 1/2 tsp ground cumin. Heat for 3 minutes, then wilt spinach.
- Stir in lemon juice. Divide lentils between bowls, add two halved eggs per serving and crumble feta over.
Cook’s note: Use ready-cooked lentils; the recipe timing excludes cooking lentils from dry.
Allergens: Egg, milk.
Approximate nutrition per serving: 450 kcal · Protein 33 g · Carbohydrates 38 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.