Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Lentil Salad with Poached Egg

Wednesday, September 11, 2019
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Total time
20 minutes
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Preparation time
10 minutes
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Portions
2
Ingredients
or1 Can of lentils (400 g)
or1/2 of red onion
or60 grams of mixed salad leaves
or1 1/2 tbsp dried currants
or2 large eggs
or40 grams of cheese, feta
or1 tsp of olive oil, (5 g)
or2 Tbsps of dukkah (15 g)
Preparation
1.
Divide lentils, onion, salad leaves and currants between serving plates, set aside.
2.
Bring a medium saucepan of water to a simmer. Working one at a time, crack eggs into a small bowl. Stir the water to create a whirlpool, and slide the egg gently into the water. Simmer eggs for 2 minutes for a soft yolk, or until done to your liking. Use a slotted spoon to lift out
3.
Place eggs on serving plates with salad. Scatter with feta and drizzle with oil. Sprinkle with dukkah.
4.
NOTE: Dukkah is a mixture of ground spices, nuts and seeds from Egypt. You'll find it in the spice section at the supermarket.
Nutritional information
Per 100 gPer portion (274 g)% DRI
Energy97 kcal266 kcal13 %
Fat4 g12 g18 %
Fatty acids, total saturated1 g4 g19 %
Cholesterol58 mg158 mg53 %
Sodium97 mg266 mg11 %
Carbohydrate8 g21 g7 %
Sugars2 g6 gremove
Fiber0 g1 g5 %
Protein5 g15 gremove