Imagine a dish that transforms simple ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Asparagus and Green Lentils with Poached Egg recipe is not just a meal; it's an experience that combines nutritious green lentils, crisp asparagus, and a perfectly poached egg into a symphony of flavors and textures. Whether you're a vegetarian foodie or just looking to impress your dinner guests, this recipe promises to elevate your home cooking game with minimal effort and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 2 servings
Ingredients
- 1 cup green lentils
- 1 bunch asparagus, trimmed
- 2 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Rinse the green lentils thoroughly under cold water, removing any small stones or debris.
- In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 20 minutes until lentils are tender but not mushy.
- While lentils are cooking, prepare the asparagus by washing and trimming the woody ends. Cut into 2-inch diagonal pieces.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the asparagus for 3-4 minutes until bright green and slightly tender, seasoning with salt and pepper.
- Once lentils are cooked, drain any excess water and season with remaining olive oil, lemon juice, salt, and pepper. Stir gently to combine.
- Fill a wide pan with about 3 inches of water. Add a splash of vinegar and bring to a gentle simmer.
- Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center.
- Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
- Divide the lentils between two plates, top with sautéed asparagus, and carefully place a poached egg on each serving.
- Finish with an extra drizzle of olive oil, a sprinkle of black pepper, and serve immediately.
Tips
- Lentil Perfection: Always rinse lentils thoroughly and check for stones. Cook them al dente to maintain a slight bite and prevent mushiness.
- Asparagus Technique: Choose fresh, firm asparagus and trim the woody ends. Sauté quickly to preserve their bright green color and crisp texture.
- Poached Egg Mastery: Use fresh eggs for the best poaching results. Adding a splash of vinegar to the water helps the egg whites coagulate more quickly.
- Timing is Key: Coordinate your cooking so that lentils, asparagus, and eggs finish simultaneously for the best serving temperature.
- Seasoning Secrets: Don't be shy with olive oil, lemon juice, salt, and pepper. These simple seasonings can dramatically enhance the dish's overall flavor profile.
- Presentation Matters: Serve immediately to enjoy the runny egg yolk mixing with the lentils and asparagus for a truly luxurious dining experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 190mg
