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Lentil Puree with Poached Eggs

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
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vinegar
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

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

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Lentil Puree With Poached Eggs Recipe