Poached eggs with Lentils and Mushrooms


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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