FREN
← Recipes

Warm green lentils with spinach and poached eggs

A bistro dish for pennies: green lentils hold their shape and the runny yolk makes the sauce.

Hot dish · 2 servings · Prep time 35 min

Per serving

Calories503kcal
Protein37g
Carbs42g
Fat18g

Ingredients

  • 160 gGreen lentils
  • 4 pieceEggs
  • 200 gSpinach
  • 80 gOnions
  • 10 gMustard
  • 15 mlCider vinegar
  • 10 mlOlive oil

Method

  1. Cook the rinsed lentils for 20 to 25 minutes in three times their volume of water, with the halved onion.
  2. Drain, remove the onion and dress the warm lentils with the mustard, half the vinegar and the oil.
  3. Wilt the spinach in a pan for 2 minutes.
  4. Poach the eggs for 3 minutes in simmering water with the rest of the vinegar and serve on the lentils and spinach.

More recipes

Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

The guide →