Photo: Joseph Gonzalez
Puy lentils with asparagus & poached egg
8 ingredients
Serves 2
openrecipes
Give lentils a lift with seasonal spring veg and egg for a filling, low-calorie supper
Estimated Nutrition (whole recipe, rough)
353
Calories
19g
Protein
19g
Fat
28g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g Puy lentils
- 3 tbsp white wine vinegar
- 1 bunch asparagus , trimmed
- 1 shallot , finely chopped
- 4 tbsp chopped soft herbs, such as parsley , chives and basil, use one or a mix
- 2 tbsp chopped chives
- 1 tbsp olive oil
- 2 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes