Poached eggs with Lentils and Mushrooms2017-03-13
Poached eggs with Lentils and Mushrooms is an unusual combination but the fans will love it and want to repeat. Lentils and egg give this dish a lot of protein. It is a delicious way to eat a meal without gluten but which provides the necessary energy for a day of hard work. It is a dish without meat and no fish and it may be prepared in less than 60 minutes.
- Eggs: 4
- Rinsed and drained lentils: 1 cup
- Chopped onion: 1
- Sliced cremini mushrooms: 8 ounces
- Olive oil: 2 tablespoons
- Packaged matchstick-cut carrots: 1 1/2 cups
- Halved grape tomatoes: 1 cup
- Jalapeno chile pepper, seeded and finely chopped: 1
- Smoked paprika: 3/4 teaspoon
- Reduced-sodium vegetable broth: 1/2 cup
- Chopped flat-leaf parsley plus additional for garnish: 1/4 cup
- Sea salt: 1/2 teaspoon
- Avocado sliced: 1
Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the onion and cook for 5 minutes stirring frequently, or until it begins to brown. Now add the mushrooms as well salt and cook stirring frequently for 6 minutes or until lightly browned.
Add tomatoes, the carrots, paprika and jalapeno chile pepper and cook stirring occasionally for 3 minutes. And then add broth and the lentils, Simmer for 2 minutes. Stir parsley in the 1/4 cup. Take aside the skillet from the heat as well as a cover to keep warm.
Fill alittle skillet with water and produce to a boil high heat. cut back the warmth to medium-low. Break one egg into the skillet. Cook for three to four minutes, or till the white is about and also the vitellus is soft-cooked. Repeat with the remaining eggs.
Spoon the lentil mixture onto four plates and high every with a dish. Sprinkle with further parsley. high with the avocado.