Sunny side up braised lentils
Lentils are such an easy protein and can be added to almost any meal. I’ve been crazy busy these past few weeks and did not want to spend lots of time cooking in the kitchen. A good kind of crazy though. I reached a good level of consistently managing all my tasks efficiently. WithStudying, working, exercise and writing, I craved food that can fuel me and keep me full for longer. Lentils are a good source of potassium, rich in fibre and protein and also very quick and easy to prepare. You can also cook a batch of lentils and freeze it for the next meal if you like to prepare your meals ahead.
Serves 2 to3
1/2 cup dry brown lentils
3 cups low-sodium vegetable stock
1 tablespoon coconut oil
1 small onion, diced
250g assorted mushrooms
3 garlic cloves, minced
2 teaspoons turmeric powder
3/4 coconut milk
2 to 3 eggs
1/2 bunch spinach stems removed and chopped into quart-size pieces
Rinse lentils well. Place the chicken stock in a medium pot with the lentils and bring to a boil. Reduce to a simmer and cook for 25 to 30 minutes. Drain the lentils and leave it in a strainer and allow it to cool. In a large pan over a medium-high heat, add the coconut oil. Add the onions and cook until golden brown. Add the mushrooms and garlic, and turmeric powder and allow it to cook for about 3- 4 minutes until the mushrooms have cooked. Add a half cup of water to the pan at this stage for the ingredients to cook together. Add your coconut milk and allow it to cook for a further 5 minutes on a medium heat. Add the lentils and spinach .Cover the pan and allow it to simmer on a low heat for 5 minutes.
Prepare your eggs.
In a medium size pan over a medium heat, add 1 tablespoon of coconut oil. When the pan is hot, crack in the eggs and sprinkle with salt. Turn down the heat and cook for 2 to 3 minutes, or until the whites are set. Put the eggs on a plate to wait until you finish cooking the lentils.
Dish the lentils into bowls and top with egg.Finish the dish with fresh pomegranates, if desired.