Lentil With Baked Eggs In Ramekin Recipe Video
This week Healthy Helpings TV's host Michelle Koen has a hearty dish that packs a protein wallop!
A most unusual recipe, this calls for lentils and eggs. Here's a little secret... you can leave out the eggs to use this lentil dish as the basis for a number of other dishes as well!
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Main IngredientBeans
Ingredients
1 cup (200g) brown/green lentils
2 cups water
1 onion chopped
1 clove garlic chopped
1/2 red bell pepper (capsicum), sliced
1 tablespoon (15ml) olive oil
1 teaspoon (5ml) red wine vinegar
4 eggs
cilantro or parsley to garnish
Serves 4
Directions
Preheat the oven to 180ºC/350ºF
Place the lentils in saucepan with water and bring to a boil, simmer for 20-25 minutes or until soft to the bite.
Meanwhile, saute the onion and garlic in a non-stick skillet/frypan until soft. Add in the bell pepper and saute until it is also soft. Set aside until lentils are ready.
In a small bowl whisk together the oil and vinegar and season to taste.
When the lentils are cooked stir in the oil mixture and the onion and peppers.
Divide the lentil mixture amongst 4 ramekins. Make dent with the back of a spoon in the center of each and crack an egg into each dent.
Cover ramekins with foil and bake for 10-12 minutes or until white are just set.
Sprinkle with cilantro or parsley and serve warm.
Alternatively, instead of adding the egg reserve the lentils for use in salads with ingredients such as lamb, chicken or sausages.
Place the lentils in saucepan with water and bring to a boil, simmer for 20-25 minutes or until soft to the bite.
Meanwhile, saute the onion and garlic in a non-stick skillet/frypan until soft. Add in the bell pepper and saute until it is also soft. Set aside until lentils are ready.
In a small bowl whisk together the oil and vinegar and season to taste.
When the lentils are cooked stir in the oil mixture and the onion and peppers.
Divide the lentil mixture amongst 4 ramekins. Make dent with the back of a spoon in the center of each and crack an egg into each dent.
Cover ramekins with foil and bake for 10-12 minutes or until white are just set.
Sprinkle with cilantro or parsley and serve warm.
Alternatively, instead of adding the egg reserve the lentils for use in salads with ingredients such as lamb, chicken or sausages.
