Recipes

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.

Warm Lentil Salad and Poached Egg
Servings: 2
Serving Size: 1/2 lentil salad with 1 poached egg
Nutritional Info: 198.8 calories, 8.3g of fat, 20g carbohydrates, 6.8g fiber, 13.6g protein * 7 P+

Ingredients

• 1 tsp olive oil
• 1 carrot, chopped
• 1/4 onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• Optional: 1 chopped jalapeno
• 1 bunch of kale, remove stems and chop
• 1/2 cup lentils (I used yellow lentils)
• 1 bay leaf
• 1/4 tsp salt
• 2 cups chicken broth
• Fresh pepper to taste
• 2 eggs

Instructions

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.