Meatless Monday Recipe – Beluga Lentils with Porcini Mushrooms, Asparagus and a Sunny Egg

30 Jul

Talk about a yummy protein packed meal that would be good for breakfast, lunch or dinner!!  Can’t wait to try this one!


1 cup (240 mL) black beluga lentils, rinsed
1 clove garlic, peeled and slightly smashed
1 bay leaf
½ cup (120 mL) dried porcini mushrooms
1 cup (240 mL) boiling water
1 tsp (5 mL) extra virgin olive oil
1 clove garlic, minced
½ tsp (2.5 mL) chopped fresh thyme
¼ tsp (1.25 mL) each sea salt and freshly ground black pepper
1 small bunch baby asparagus, stalk ends trimmed
Cooking Spray
4 eggs
 Optional: 1 tsp (5 mL) truffle-infused extra virgin olive oil


1 Combine lentils, garlic, bay leaf and 2  1/2 cups (600 mL) water in a pot and bring to simmer. Partially cover, simmer until lentils are tender but still holding their shape, 15 to 20 minutes. Drain, discard garlic and bay leaf.
2 While lentils cook, place mushrooms in small bowl and cover with boiling water. Allow to rehydrate, about 5 minutes, drain thoroughly.
3 Heat olive oil in a skillet on medium. Add mushrooms, cook until lightly browned, about 3 minutes. Stir in garlic and thyme, cook for about 1 minute more. Transfer mushrooms to lentils and add truffle oil (if using), salt and pepper. Stir to combine.
4 Steam asparagus 1 or 2 minutes until tender-crisp.
5 Turn on broiler. Heat a large, ovenproof nonstick skillet on medium and spray with Eat-Clean Cooking Spray. Crack eggs carefully into skillet, keeping yolks intact. Cook until whites are mostly set, 3 to 4 minutes. Put skillet under broiler for about 15 seconds to finish cooking whites.
Remove, season with a pinch of salt and pepper.

To serve: mound 3/4 cup lentils on plate, lay 6-7 asparagus spears over lentils, and place 1 egg on top. Serve immediately.

Source:  The Eat Clean Diet Vegetarian Cookbook




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