Serving Size: 1 recipe
Carbohydrates: 12 g
Fiber: 5 g
Breakfest Lentils with Fried Egg and Kale
3/4 cup water
1/2 cup red lentils
1 tablespoon ground fenugreek
1/4 teaspoon salt
1 teaspoon trumeric
pinch nutmeg
1 teaspoon butter
1 cup kale, chopped
1 egg
In a small pot, boil the water. Add the lentils, return the pot to a boil, then reduce the heat, and add the butter and herbs. Cover the pot and allow to simmer until the lentils are tender, about 25 minutes. When the lentils are done, place about 2 oz of them on a plate, top with the kale and cover with a lid. While the kale is wilting from the heat of the lentils, fry an egg with salt and pepper, then plate the egg along with the kale and lentils. Serves 1.
The remaining lentils can be saved for subsequent breakfasts, and the kale and lentils can be heated together in a pot or in the oven.
Carbohydrates: 12 g
Fiber: 5 g
Breakfest Lentils with Fried Egg and Kale
3/4 cup water
1/2 cup red lentils
1 tablespoon ground fenugreek
1/4 teaspoon salt
1 teaspoon trumeric
pinch nutmeg
1 teaspoon butter
1 cup kale, chopped
1 egg
In a small pot, boil the water. Add the lentils, return the pot to a boil, then reduce the heat, and add the butter and herbs. Cover the pot and allow to simmer until the lentils are tender, about 25 minutes. When the lentils are done, place about 2 oz of them on a plate, top with the kale and cover with a lid. While the kale is wilting from the heat of the lentils, fry an egg with salt and pepper, then plate the egg along with the kale and lentils. Serves 1.
The remaining lentils can be saved for subsequent breakfasts, and the kale and lentils can be heated together in a pot or in the oven.
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