Lentils with Roasted Eggplant and Poached Egg

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What You Will Need:

1 C dried Lentils, cooked in chicken or vegetable stock (preferably homemade stock)

3 Stalks of Celery, diced

2 Carrots, diced

1 Yellow onion, diced

3 cloves Garlic, minced

2 Eggplants, roasted

3 C Chicken or vegetable Stock (Homemade if you can)

4 Eggs, poached

2 tsp White Wine Vinegar

1/2 tsp Salt

Pepper to taste

*Directions

Set up your Mis en Place (LOVES!!)

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Pre Heat your oven to 450. Cut the eggplant in half, length wise and lay on a cookie sheet meat side up. (Meat side is the part that you eat.)

Place the eggplant in the oven and roast for about 20 minutes.

In a small pot, bring 3 cups of vegetable or chicken stock to a boil.

Once the stock is boiling, reduce to a simmer and add the lentils. Cook the lentils until all the liquid is gone.

In a skillet on the stove set to medium high heat, cook the carrots, onions, celery, and garlic.*** Use a little bit of chicken stock to prevent sticking plus you save on calories not having to use oil.

Cook the vegetables until soft about 10 minutes

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One the vegetables are soft remove the pan from heat and set aside.

Once the eggplant is soft use a spoon to scoop out the meat.

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Add the roasted eggplant to the lentils and mix well.

Add 1 tsp of sea salt to the mixture and set aside.

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In a small pot, with cold fresh water about 5 inches deep add 2 tsp of white wine vinegar and 1/2 tsp of salt to a boil.

Once the water is boiling, reduce heat to a simmer then with a spoon swirl the water around creating a whirl pool. Drop the egg into the center of the whirlpool and remove pot from the heat.

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Once you drop the egg and remove from the heat do not touch the egg or stir the egg. Let the egg sit for 5 minutes and using a slotted spoon remove the egg from the water

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Scoop out a serving of the lentil mixture onto a plate and top with a poached egg.

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Makes 4 Servings:

168.6 cals, 5.4 G fat, 19.5 Gcarb, 7.1 G fiber, 11.8 G pro, 2.8 G sugar

Extra: If you don’t like eggs, simply top the lentils with a strong Gorgonzola cheese with either fresh chopped cilantro or fresh chopped mint.

Once again I just love this dish because its soooo filling and so nutritious! Makes the heart and tummy Happy!!!

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