Warm Lentil, Poached Egg & Vegetable Breakfast Bowl
Taking the time to make a nourishing, balanced savoury breakfast is a sure-fire way to start the day right, enabling you to make healthier choices throughout the day. A go-to savoury combo for me is lentils, veg with a poached egg on top, as it provides quality protein, fibre, healthy fats and lots of colour! I love this warm but you can opt for raw vegetables that don’t need to be cooked.
2
Ingredients
1 garlic clove, crushed
small handful chestnut mushrooms, sliced stems and caps
1 small red pepper, chopped into 1cm squares
1 can or pouch of lentils, drained and rinsed
large handful spinach
1 avocado, peeled and chopped into cubes
2 eggs
pomegranate seeds
black pepper
Method
1. Heat a glug of olive oil in a pan over medium heat. Add the crushed garlic and sauté for a couple of minutes, then add the mushrooms and red pepper and cook for 5 minutes until just softened.
2. Add the lentils to the pan of vegetables and heat through, stirring continuously. Add salt and pepper to taste.
3. Meanwhile bring a small pan of water to boil, reduce to a simmer and add a splash of apple cider vinegar. Crack in the eggs and poach over a low heat for approx. 5 minutes for a soft centre.
4. Stir a handful of raw spinach through the lentils veg mixture then transfer to two bowls, top with the poached egg and sprinkle over any extra herbs, seeds and dressing.
