Asparagus and Lentils with Poached Egg
The cooked lentils are tossed in a Dijon vinaigrette. The yolk from the poached egg makes a velvety sauce over the roasted asparagus and lentils.
Crisped proscuitto or bacon could also be added if you want to add some meat to this dish, although I thought it was pretty perfect as is. This recipe is from the Pulse Revolution Cookbook written by Tami Hardeman, who is also a food stylist who worked on my latest cookbook. Her book features 150 creative superfood vegetarian recipes – everything from breakfast to dessert. All the recipes have the macros listed. The chickpea and cherry salad is on my list to try as soon as cherries are in season! Pulses are a class of legume which are harvested after they’ve been dried from the pod such as dry beans, lentils, dry peas and chickpeas. They come in all sizes from tiny beluga lentils to giant fava beans. In this recipe, Tami calls for cooked lentils. I cooked them according to package directions, then rinsed them after but you can also buy them precooked to save time.
More Lentil Recipes You Will Love
Lentil Salad Lentil Soup with Butternut and Kale Chicken and Lentil Soup Lentil Curry Lebanese Lentil Soup
