Eggs and Lentils For Breakfast
Protein-packed breakfast of champions for your family. An easy way to meal prep breakfast and still enjoy a delicious meal. These lentils are easy to reheat and a great dish to throw into your weekly meal plan.
Servings: 6 servings
Calories: 312kcal
Cost: $10
Equipment
- 1 large saucepan
Ingredients
- 1 cup dry green lentils
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 small zucchini, chopped
- 2 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2.5 cups water
- 1 avocado
- 6-12 eggs (1-2/serving)
- 2 tablespoon olive oil
- 5 basil leaves
- ¼ cup parsley, minced
- 1 teaspoon salt
Instructions
- Bring the saucepan to medium heat. Add olive oil. Stir in the onions, peppers, and zucchini and saute for 8 minutes or until the onions are translucent. Then add the garlic and saute for 1 minute. Spoon in the tomato paste and combine everything. Let the tomato paste caramelize for 3 minutes.
- Add the lentils and the basil to the mix. Then pour in the water and crushed tomatoes and bring to a boil. Lower the heat and simmer on a low, covered, for 25 minutes.
- While the lentils are simmering, make your soft-boiled eggs. In a large pot, bring the water to a rolling boil. Use a slotted spoon to lower the eggs into the boiling water. Lower the heat to medium and let the eggs cook barely at a boil for 6 and a half to 7 minutes. Remove the eggs from the pot and immediately place them in a bowl filled with ice water. Let them chill for 5 minutes.
- Remove the eggs from the water and crack at the top and bottom of the egg by lightly tapping on the table. Then carefully remove the eggshells. Cut the eggs in half and set aside.
- Take the lentils off the heat and stir in the parsley and salt. Separate the lentils into bowls and top with soft-boiled eggs and avocado. Serve Hot!
Notes
- Soft-boiled eggs can be stored in the fridge for up to 3 days. I recommend peeling them before you store them. They will become more difficult to peel over time.
- Lentils can be simmered anywhere from 20-30 minutes depending on your preferred texture. The longer they cook, the softer they will be.
- Don't salt the lentils until after they are cooked. It will affect their ability to absorb water and they will be very crunchy.
- Expect these lentils to be al dente because of the acidity in the crushed tomatoes.
Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 561mg | Potassium: 909mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1455IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 5mg
