Poached eggs with Lentils and Mushrooms

  • Yield : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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


Step 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.

Step 2

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.

Step 3

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.

Step 4

Spoon the lentil mixture onto four plates and high every with a dish. Sprinkle with further parsley. high with the avocado.

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