238 Cals 15 Protein 19 Carbs 12.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Brunch, Lunch, Salad
CUISINE:American
Asparagus and Green Lentils with Poached Egg is an impressive-looking brunch dish perfect for Spring. The cooked lentils are tossed in a Dijon vinaigrette. The yolk from the poached egg makes a velvety sauce over the roasted asparagus and lentils.
INGREDIENTS
1 lb thin aspargus, woody ends trimmed
2 tbsp olive oil
salt and pepper
2 1/2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/4 tsp chopped thyme
dash white vinegar
1 1/3 cups cooked lentils
4 large eggs
INSTRUCTIONS
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.
Serving: 1egg, 1/3 cup lentils, asparagus, Calories: 238kcal, Carbohydrates: 19g, Protein: 15g, Fat: 12.5g, Saturated Fat: 1.5g, Cholesterol: 183mg, Sodium: 195mg, Fiber: 6g, Sugar: 3.5gBlue Smart Points:2Green Smart Points:6Purple Smart Points:2Points +:6