🍽️ Lentil Asparagus Bowl with Poached Egg

Name: Lentil Asparagus Bowl with Poached Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Beluga lentils; 500 g green asparagus; salt; 500 g young kohlrabi with tender leaves (2 young kohlrabi); 20 g Parmesan (1 piece; 30% fat in dry matter); 2 tbsp lemon juice; 7 g mustard (1 tsp); 1 tsp honey; 2 tbsp olive oil; 3 tbsp vegetable broth; pepper; 25 g sesame seeds (2 tbsp); 25 g sunflower seeds (2 tbsp); 4 tbsp wine vinegar; 4 eggs

362 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Beluga lentils
500 g green asparagus
salt
500 g young kohlrabi with tender leaves (2 young kohlrabi)
20 g Parmesan (1 piece; 30% fat in dry matter)
2 tbsp lemon juice
7 g mustard (1 tsp)
1 tsp honey
2 tbsp olive oil
3 tbsp vegetable broth
pepper
25 g sesame seeds (2 tbsp)
25 g sunflower seeds (2 tbsp)
4 tbsp wine vinegar
4 eggs

Instructions

1. Rinse the lentils thoroughly under running water.
2. Place the lentils in a pot and cover them with double the amount of boiling water.
3. Cook the lentils over low heat with the lid closed for about 25 minutes.
4. Peel the bottom third of the asparagus stalks and trim off the woody ends.
5. Cut the asparagus stalks in half lengthwise.
6. Add the asparagus to boiling salted water for 4 to 5 minutes.
7. Immediately shock the asparagus with cold water and let it drain.
8. Clean the kohlrabi, peel it, and cut it in half.
9. Cut the kohlrabi into thin wedges.
10. Chop the tender kohlrabi leaves and set them aside.
11. Grate the Parmesan cheese coarsely.
12. Whisk together lemon juice, mustard, honey, oil, and vegetable broth for the dressing.
13. Season the dressing with salt and pepper to taste.
14. Toast the seeds and kernels in a small pan without fat over medium heat.
15. Toast the seeds for about 4 to 5 minutes until fragrant.
16. Bring about 1 liter of water with salt and vinegar to a boil.
17. Crack the eggs one by one into a soup ladle.
18. Carefully let the eggs slide from the ladle into the hot liquid.
19. Let the eggs cook gently over low heat for about 4 to 5 minutes.
20. Lift the poached eggs out of the liquid with a slotted spoon.
21. Drain the eggs well.
22. Arrange the vegetables with the lentils and kohlrabi leaves.
23. Place the poached eggs on top of the vegetables.
24. Sprinkle the bowl with the toasted seeds, kernels, and Parmesan.
25. Drizzle the bowl with the dressing before serving.

Nutrition per serving

kcal: 362
Protein: 26 g · Fett/Fat: 14 g · Carbs: 32 g