/https://www.thedailymeal.com/sites/default/files/recipe/2017/egg-cup-lentil-bowl-img11.jpg)
Healthy yet delicious and made in under 30 minutes.
Recipe courtesy of Eggland's Best.
Ingredients
For the Lentils
- 1 1/2 Cup dry lentils
- 1 Teaspoon extra virgin olive oil
- 1/4 Cup dried parsley
- 1/2 Teaspoon cayenne pepper
- salt & pepper to taste
For the Egg Cups
- 4 Eggland's Best Eggs (large)
- 1 large red bell pepper
- salt & pepper to taste
Directions
For the Lentils
In a medium skillet, warm to medium heat & add olive oil
Once the oil is hot, add lentils stirring them to coat in oil
After 5 minutes, the lentils will start to plump up
Continuing stirring the lentils & moving them around the pan
Add salt, pepper & cayenne to the skillet & stir another 5-7 minutes
When the lentils appear brown around the edges, add parsley and remove from pan
For the Egg Cups
While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary
Heat a small skillet over medium heat and spray with nonstick cooking spray
Cook bell peppers 3-4 minutes on each side until slightly softened
Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper
Add salt & pepper to each egg
Cook 4 minutes then place skillet under a low broiler for 5 minutes or until the top is baked through
Remove eggs from oven & remove any egg on the outside of the bell pepper with your hand
Divide lentils into 4 bowls, top with egg cups & enjoy!