Asparagus and green lentils with poached egg

Asparagus and green lentils with poached egg are an impressive brunch dish perfect for spring. The cooked lentils are tossed in a Dijon vinaigrette. The egg yolk from the poached egg makes a velvety sauce over the toasted asparagus and lentils.

Asparagus and green lentils with poached eggAsparagus and green lentils with poached egg

Asparagus and green lentils with poached egg

Crisped proscuitto or bacon could also be added if you want to add some meat to this dish, though I thought it was pretty perfect as it is. This recipe is from the Pulse Revolution cookbook written by Tami Hardeman, who is also a food stylist who worked on my latest cookbook.

Asparagus and green lentils with poached egg

Her book contains 150 creative superfood vegetarian recipes – everything from breakfast to dessert. All the recipes have the mentioned macros. Chickpeas and cherry salad are on my list to try as soon as cherries are in season! Pulses are a class of legumes that are harvested after being dried from pods, such as dry beans, lentils, dry peas and chickpeas. They come in all sizes from tiny beluga lenses to giant fava beans.

Asparagus and green lentils with poached egg

In this recipe, Tami requires cooked lentils. I cooked them according to the package directions, then rinsed them off, but you can also buy them pre-cooked to save time.

Asparagus and green lentils with poached egg

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Asparagus and green lentils with poached egg are an impressive brunch dish perfect for spring. The cooked lentils are tossed in a Dijon vinaigrette. The egg yolk from the poached egg makes a velvety sauce over the toasted asparagus and lentils.

  • 1 lb thin asparagus, woody ends trimmed
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 1/2 tablespoons red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/4 tsp chopped thyme
  • sprinkle white vinegar
  • 1 1/3 cups of cooked lentils
  • 4 large eggs
  • Preheat oven to 350F. Toss asparagus with 1 tablespoon oil, arrange on a baking sheet in a single layer and season with salt and pepper. Increased approx. 10 minutes until tender.

  • Meanwhile, make the dressing, in a medium bowl, combine red wine vinegar, Dijon, thyme and remaining tablespoon of oil. Whisk until emulsified. Add lentils and stir to combine. Set aside and allow lentils to absorb the dressing.

  • To position the eggs, fill a large saucepan with water, approx. 1 1/2 inches deep. Bring the water to a boil, then reduce to a simmer. Add white vinegar. One at a time, the eggs crack in a ramekin and topple eggs into water. Cook 3 minutes. Remove and place on a plate lined with paper towels to absorb water.

  • To serve, split asparagus on 4 plates, top with dressed lentils and place an egg on top. Season with pepper and serve immediately.

Serving: 1 g, 1/3 cup of lentils, asparagus, calories: 238 kcal, carbohydrates: 19 g, protein: 15 g, fat: 12.5 g, saturated fat: 1.5 g, cholesterol: 183 mg, sodium: 195 mg, fiber: 6 g, sugar: 3.5 g

Blue Smart Points: 2

Green smart points: 6

Purple Smart Points: 2

Points +: 6

Keywords: asparagus, asparagus and green lentils with poached egg, asparagus breakfast, asparagus eggs, asparagus poached egg

Asparagus and green lentils with poached eggAsparagus and green lentils with poached egg

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