Lentil Puree with Poached Eggs Recipe
Ingredients
| Dried lentils | 1 3⁄4 Cup (28 tbs) | |
| Water | 5 1⁄2 Cup (88 tbs) | |
| Shortening | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Bay leaf | 1 | |
| Dried thyme | 1 Pinch | |
| Eggs | 4 Small, poached | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 434 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.8%
Saturated Fat 3.2 g16%
Trans Fat 1 g
Cholesterol 160.7 mg53.6%
Sodium 159.4 mg6.6%
Total Carbohydrates 55 g18.2%
Dietary Fiber 26.4 g105.4%
Sugars 3.5 g
Protein 27 g53.9%
Vitamin A 4.8% Vitamin C 11.4%
Calcium 8.3% Iron 41.3%
*Based on a 2000 Calorie diet
Directions
1) Clean and wash lentils. Soak overnight in water and keep aside.
MAKING
2) Cook the lentil till done and water evaporated.
3) In a skillet, heat oil and fry onion, garlic, bay leaf, and thyme.
4) Stir fry for sometime and add lentils.
5) Add seasoning salt and pepper.
6) Press lentil through sieve.
SERVING
7) Serve with poached egg.
Chef
