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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 12.2 g
  • Cholesterol: 211.0 mg
  • Sodium: 290.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Creamy Lemon Puy Lentils calories by ingredient
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Creamy Lemon Puy Lentils

Submitted by: SIMOMMA

Introduction

Great combination of earthy and tangy goodness Great combination of earthy and tangy goodness
Number of Servings: 4

Ingredients

    1 cup of Puy lentils - green
    1 bay leaf - whole
    4 eggs - poached
    2 tblsp olive oil
    4 scallions, sliced
    2 large garlic cloves, chopped
    1 tblsp Dijon mustard
    rind, finely grated and juice of 1 large lemon
    4 plum tomatoes, seeded and diced
    4 tblsp fat free greek yogurt
    salt and pepper to taste
    2 tblsp fresh Italian parsly chopped, to garnish
    2 tsp white vinager

Directions

Serves 4

1. Put lentils and bay leaf in a saucepan, cover with cold water; bring to a boil. Reduce that heat and simmer; partially covered, for 25 mins or until the lentils are tender; Stire the lentils occasionally and add more water if necessary. Drain.

2. When the lentils are almost ready, poach the eggs in barely simmering water with 2 tsp white vinager. To poach eggs: Bring water to a simmer, break eggs into seperate ramekins, stir water making a whirlpool effect, drop eggs into water seperately, cook for about 3 1/2 mintues, remove eggs with slotted spoon.

3. heat the oil and sautee the scallions and garlic for 1 minute or until softened. Add the Dijon mustard, lemon rind and juice, and mix well. Sir in the tomatoes and seasoing, then cook gently for 1 to 2 minutes until the tomatoes are heated through but still retain their shape. Add a little water if the mixutrue becomes too dry.

4. Stir in the lentils and greek yogurt, remove the bay leaf, and heat for another minute. Top each portion with a poached egg, and sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user SIMOMMA.






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