Day 1: Lentils, Broccoli Stem and a Poached Egg

Egg poached in a lentil and broccoli stem stew

We’re starting off simply on day one with lentils, broccoli stem, and a poached egg. A one pot meal with barely any chopping and is ready in 20ish minutes. What more could you ask for?

P.S. Find video and recipe notes below the recipe. You don’t even have to wade through a long story (or any story) to get to it.

Lentils, Broccoli Stem, and a Poached Egg

Ingredients:

  • 1 cup of filtered water
  • 1 broccoli stem, sliced into 1/2 inch rounds and quartered, plus the broccoli florets if you want to add those as well
  • 1 roma tomato from a can, broken into small pieces, plus a little of the sauce
  • 3 tbsp. lentils
  • 1 tsp. unsalted butter
  • 1 large egg
  • Fresh basil, torn into small pieces
  • Fine sea salt

Recipe:

  • Place the water, broccoli stem, tomato, lentils, and butter into a 1.5 quart dutch oven and stir to combine. Add a two finger pinch of salt and stir.
  • Place over medium high heat and bring to a boil, then lower the heat and simmer for 13 to 15 minutes, stirring occasionally, or until the lentils are soft. The water should be mostly absorbed. Tate and add more salt as needed.
  • Crack the egg into a small bowl.
  • Add the basil to the lentils, then use a spoon to create a little divot in the stew. Carefully add the egg into the divot and sprinkle the egg with a little bit of salt. Cover and cook for 3 to 5 minutes, or until the egg white has set and the yolk is cooked to your liking.
  • Remove from the heat, let cool for a few minutes, and enjoy!
 

Looking for another recipe with lentils?

Try these carrot, potato, and lentil hand pies!

Notes:

  • You’re going to have to let the Spirit lead you on how much broccoli florets to add if you decide to add them. I’ve made this dish with and without them and I did not measure at all.
  • A two finger pinch of salt: A pinch of salt held between your thumb, pointer, and middle finger.
  • You can used crushed or diced tomatoes from the can, probably 1/2 cup? But I like using whole canned tomatoes. And don’t worry about the leftover tomatoes, we’re making pizza next week and all of those recipes will be free. Just store them in an airtight container in the fridge.
  • Keep and eye on the lentils as they’re cooking, especially towards the end. You don’t wat the pot to dry out. If you think you are losing to much liquid, add more.

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