This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers. The onions are cooked long enough that they may be safe for some with GERD.
This recipe is safe for those who are sensitive to gluten.
"The wise man puts all his eggs in one basket and watches the basket." -Andrew Carnegie, Industrialist
This is the loveliest recipe that I had while in Spain. It's simple and so great for you. What is more wholesome than lentils and eggs? It is really simple and takes all of 30 minutes active cooking time.
Servings: 2 | Serving size: about 2 cups lentils with 1 egg
Cooking Time: 60 Minutes
This recipe can be multiplied but does not make very good leftovers.
Place the lentils in a bowl with 2 cups of the water. Stir and let stand for 30 minutes.
Place 1 teaspoon of the olive oil in a skillet over medium high heat. Add the mushrooms and cook, tossing frequently, sweating the mushrooms until they are well browned and caramelized.
Remove the mushrooms to a plate.
Place the other 2 teaspoons olive oil in the skillet and add the diced onion. Cook, stirring frequently, until softened. Add the lentils with the two cups water they have been soaking in.
Add the salt, pepper, paprika, and sage.
Simmer over medium high heat. Add water 1/2 cup at a time cooking for about 20 - 25 minutes. Stir occasionally. As the lentils get soft add less water.
When the lentils are soft enough but not mushy, make two small depressions in the lentils and place the mushrooms on top of the lentils. Crack one egg over the top of each layer of mushrooms so that there are two eggs on top of the lentils.
Cook for about ten minutes. Add water to the pan 2 tablespoons at a time to keep a small amount of liquid in the bottom of the pan. Cook until the white part of the egg has set. Serve.
Serving size: about 2 cups lentils with 1 egg
|Calories 357||Calories from Fat 112|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 17g||69%|
|Vitamin A 11%||Vitamin C 19%|
|Calcium 8%||Iron 29%|
|Vitamin K 12 mcg||Potassium 871 mg|
|Magnesium 82 mg|