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Add a photoPoached Eggs & Lentil Hash is perfect for brunch or dinner. Hearty lentils combined with savoury veggies and topped with a poached egg. Meatless & gluten free!!
Ingredientes
- 4 cups lentils (pre-cooked or canned)
- 1/2 red onion (diced)
- 1 large yellow bell pepper (diced)
- 4 medium fresh tomatoes (diced)
- 4-5 large fresh mushrooms (sliced)
- 1 1/2 cups baby kale
- 2 Tbsp. Olive oil
- 1 tsp. Herbs de Provence seasoning
- 2 tsp. Sriracha sauce
- Salt & pepper
- 6 eggs (poached)
Direcciones
- Pre-cook your lentils (this can be done a day or two in advance)
- If you are using canned, drain and rinse
- Start your egg poaching (your method of choice)
- Heat oil in heavy skillet
- Add onions and Herb de Provence seasoning
- Sauté for 5 minutes
- Add peppers and cook for 5 minutes
- Add lentils, mushrooms and tomatoes and cook for 5 minutes
- Add kale and cook for 1 minute
- Remove from heat
- Add Sriracha sauce and mix
- Season with salt and pepper
- Spoon into serving bowl
- Top with poached egg
- Garnish with kale
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 591 | |
| Calories from Fat 94 | 16% |
| Total Fat 10.58g | 13% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 81mg | 3% |
| Potassium 1639mg | 47% |
| Total Carbs 85.09g | 23% |
| Dietary Fiber 40.7g | 136% |
| Sugars 6.34g | 4% |
| Protein 40.51g | 65% |
