Warm Lentil Salad and a Poached Egg - Slender Kitchen
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Warm Lentil Salad and a Poached Egg

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224
Calories 
24g
Carbs 
7g
Fat 
17g
Protein 
4
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

I haven’t been grocery shopping in way too long. As a food blogger, someone on Weight Watchers, and just someone who loves grocery shopping, this isn’t a good thing. It also means that I have been getting creative with meals and using whatever I have around, which in this case meant lentils, kale, carrots, and onion all topped off with a poached egg. It made a delicious lunch and then I had it for breakfast the next day. You can also eat this lentil salad without the poached egg, just subtract 2 points for the egg.

Prep Time

Warm Lentil Salad and a Poached Egg

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tsp olive oil
  • 1 U carrot, chopped
  • 1/4 U onion, chopped
  • 1 U celery stalk, chopped
  • 1 U garlic clove, minced
  • 1 U jalapeno, chopped
  • 1 U bunch kale, remove stems and chop
  • 1/2 cup dry lentils
  • 1 U bay leaf
  • 1/4 tsp salt
  • 2 cup low sodium chicken broth
  • Salt and pepper
  • 4 U eggs

Nutritional Facts

Serving Size: 
2/3 cup lentil salad with 1 poached egg (278g)
Amount Per Serving
Calories 224
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 186mg
62%
Sodium 296mg
13%
Total Carbohydrate 24g
8%
Dietary Fiber 9g
37%
Sugars 3g
Protein 17g

Directions

  1. In a medium pan, heat the oil over medium heat. Add the onion, carrot, celery, jalapeno if you are using it, and garlic and saute for about 5 minutes until the onion begins to soften and becomes translucent.
  2. Add the kale and continue to cook until the kale wilts.
  3. Add the lentils, bay leaf, and chicken broth. Bring to a boil and then turn to low heat. Cover and let simmer for 30 minutes or until the lentils are soft. Taste and season with salt and pepper as needed.
  4. To poach your eggs for the salad, boil water in a medium pot. Add a touch of white vinegar to the water. Crack your eggs into the water and let poach for 3-4 minutes. Remove using a slotted spoon and enjoy over your salad.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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