Cooking to Heal · Recipe 131
Poached Eggs with Lentils and Cilantro
Preparation: 10 min Cooking: 20 min · 2 people
Ingredients
2 people
- 4 organic eggs
- 150 g cooked green lentils
- 1 clove garlic, crushed
- 1 tbsp extra virgin olive oil
- Juice of half a lemon
- 1 handful fresh cilantro, chopped
- Sea salt and mild pepper
Preparation
- Cook the lentils in lightly salted water until tender.
- Drain and season with garlic, olive oil, and lemon juice.
- Poach the eggs in simmering water for 3 minutes.
- Arrange the poached eggs on the bed of lentils.
- Sprinkle with fresh cilantro before serving.
Tip
Add a pinch of cumin to enhance flavor and digestive effect.
Variation
Replace green lentils with red lentils for a softer texture.
The author’s nutrition notes
Health goal
A hypotoxic dish rich in both plant and animal proteins, promoting satiety and supporting digestion.
Benefits
- Eggs provide complete, easily digestible proteins.
- Lentils are rich in fiber and protective minerals.
- Cilantro supports digestion and adds freshness.
Nutrition
This dish combines animal and plant proteins, promoting satiety and nutritional balance. Overall, it is a balanced, nourishing, and protective preparation.