Lentils with cucumbers, spinach, and poached egg

Name: Lentils with cucumbers, spinach, and poached egg
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 15 ml vinegar; 4 pcs eggs; 400 g boiled lentils; 2 pcs green onion; 2 tbsp fresh dill; 1 tsp lemon zest; 30 ml lemon juice; to taste salt; to taste black pepper; 2 pcs cucumbers; 15 ml olive oil; 300 g spinach; 1 pcs garlic

A dish of boiled lentils, sautéed spinach, fresh cucumbers, and a poached egg, dressed with lemon juice and herbs.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 534
Protein: 35 g
Fat: 16 g

Ingredients

for 4 servings

vinegar15 ml
eggs4 pcs
boiled lentils400 g
green onion2 pcs
fresh dill2 tbsp
lemon zest1 tsp
lemon juice30 ml
saltto taste
black pepperto taste
cucumbers2 pcs
olive oil15 ml
spinach300 g
garlic1 pcs

Method

5 steps

Bring water in a pot to a gentle simmer, add vinegar. Carefully crack the eggs into the water and cook for about 3 minutes, until the whites are set and the yolks remain runny. Remove the eggs with a slotted spoon.
In a bowl, combine the lentils, chopped green onion, dill, lemon zest, and half of the lemon juice. Season with salt and pepper.
Slice the cucumbers and mix with the remaining lemon juice, salt, and pepper.
Heat oil in a pan, add the spinach, and cook until soft. Add minced garlic, salt, and pepper.
Place the lentils on plates, top with spinach, cucumbers, and the poached egg.