Lentils With Egg And Greens Recipes
BREAKFAST LENTILS WITH POACHED EGGS
Enjoy a bowl of flavorful, rustic, hearty Red Lentils cooked in a tasty tomato sauce with a perfect Poached Egg on top - all ready in under 20 minutes. I will show you how to make fool-proof poached eggs in the microwave - you'll never go back to stove-top poached eggs.
Provided by Kate
Time 20m
Number Of Ingredients 8
Steps:
- In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
- Use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching. Add enough water to the bowl so that the water comes up a couple of inches in the bowl - you will need the eggs to be completely submerged in the water.
- Gently crack the eggs right into the water. Carefully transfer the bowl to a microwave oven. Microwave the eggs on medium or high power. You will need to play around with the timing a little. For 2 eggs, I recommend starting at 1 minute and 30 seconds, then checking the eggs and microwaving 30 seconds at a time until the eggs reach your desired level of done-ness. For 4 eggs, start with 2 minutes and then microwave 30 seconds at a time until they are cooked to your liking. Use a slotted spoon to gently remove the eggs from the water and serve over the hot lentils. Season with salt and pepper.
Nutrition Facts : Calories 255 kcal, Carbohydrate 35 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 424 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
LENTILS WITH EGG AND GREENS
Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- you can also pair them with black beans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.
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LENTIL BOWLS WITH FRIED EGGS & GREENS RECIPE | EATINGWELL
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Category Healthy Vegetarian Kale RecipesCalories 309 per servingTotal Time 40 mins
- Bring water to a boil in a medium saucepan over high heat. Add lentils, smashed garlic, and bay leaf and stir. Return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Remove the garlic and bay leaf and drain off any liquid.
- Meanwhile, combine yogurt, lemon zest, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and minced garlic in a large bowl. Add kale and spinach; toss to coat.
- Divide the kale mixture among 4 dinner bowls and top each with roasted red peppers, olives, avocado, and the lentils.
- Heat oil in a large nonstick skillet over medium-high heat. One at a time, crack eggs and add to the pan; cook for 1 minute. Season with the remaining 1/4 tsp. salt and 1/8 tsp. pepper, then cover and cook until the whites are set, about 2 minutes more. Place an egg on top of each bowl and serve.
SPICED LENTILS WITH MUSHROOMS AND GREENS RECIPE - JILL ...
From foodandwine.com
4/5 Total Time 40 minsServings 2
- In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.
- Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stirring, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.
- Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.
LENTILS AND POACHED EGGS RECIPE BY BIANCA SANCHEZ
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4.5/5 (2)Total Time 34 minsCategory EntreesCalories 318 per serving
- Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and 1/4 tsp of the salt.
LENTIL AND GREENS PATTIES - OCCASIONALLY EGGS
From occasionallyeggs.com
4.3/5 (7)Total Time 12 hrs 15 minsCategory MainsCalories 33 per serving
- Soak the red lentils overnight in enough cool water to cover. For a quick method, soak in very hot water for at least an hour.
- Add the greens, onion, and garlic to the bowl of a food processor fitted with the blade attachment. Blend until very finely chopped, about a minute.
- Add the soaked lentils, eggs, chickpea flour, olive oil, lemon zest, lemon juice, salt, cumin, pepper, and cayenne pepper to the food processor. Blend again until very fine and you have a loose paste with very few visible lentils.
LENTILS AND EGGS : DR. GOURMET'S HEALTHY BREAKFAST …
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Saturated Fat 3g 13%Total Fat 13g 19%
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Estimated Reading Time 4 mins
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From myrecipes.com
4/5 (33)Calories 291 per servingServings 4
- Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
- Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
- Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
ASPARAGUS AND GREEN LENTILS WITH POACHED EGG RECIPE ...
From recipes.net
Cuisine AmericanCategory RoastServings 4Total Time 30 mins
- Toss asparagus with 1 tablespoon oil, arrange on a baking sheet in a single layer, and season with salt and pepper. Roast for about 10 minutes until tender.
- Meanwhile, make the dressing. In a medium bowl combine the red wine vinegar, Dijon, thyme, and the remaining tablespoon of oil.
- Whisk until emulsified. Add lentils and stir to combine. Set aside and let lentils absorb the dressing.
BREAKFAST LENTIL SCRAMBLE - DIETITIANMOM.COM
From dietitianmom.com
4.2/5 (7)Total Time 30 minsCategory Breakfast, Main Course, Side DishCalories 159 per serving
- Cook the red lentils (If you already have leftover cooked lentils prepared, skip to step 2) following the directions here.
- Meanwhile, heat up the 1 ½ teaspoons of oil in a saucepan or skillet on medium heat. Once the oil is hot, sauté the onions in the oil for a minute, then add the mushrooms and cook for about 5 minutes.
- When the lentils are cooked, drain and measure out 2 cups of cooked lentils. Add the seasonings (cumin, garlic powder, salt and pepper) to this drained amount. Stir to mix in the seasonings.
- Using a wooden spatula, move the chopped mushrooms and onions mixture to the side of the saucepan and pour the remaining half teaspoon of oil on the empty side of the saucepan. Add the minced garlic and sauté for about 1-2 minutes or until the garlic turns golden.
ASPARAGUS AND GREEN LENTILS WITH POACHED EGG - SKINNYTASTE
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- Preheat the oven to 350F. Toss asparagus with 1 tbsp oil, arrange on a baking sheet in a single layer and season with salt and pepper. Roast about 10 minutes until tender.
- Meanwhile make the dressing, in a medium bowl combine the red wine vinegar, Dijon, thyme, and remaining tablespoon oil. Whisk until emulsified. Add lentils and stir to combine. Set aside and let lentils absorb the dressing.
- To poach the eggs, fill a large saucepan with water, about 1 1/2 inches deep. Bring water to a boil, then reduce to a simmer. Add white vinegar. One at a time crack the eggs into a ramekin and tip egg into water. Cook 3 minutes. Remove and place on a plate lined with paper towels to absorb water.
- To serve divide asparagus on 4 plates, top with dressed lentils and place one egg on top. Season with pepper and serve right away.
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