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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The wise man puts all his eggs in one basket and watches the basket.”
-Andrew Carnegie, Industrialist

The refrigerator light goes on...

This is the loveliest recipe that I had while in Spain. It's simple and so great for you. What is more wholesome than lentils and eggs? It is really simple and takes all of 30 minutes active cooking time.

Eating Eggs

It appears that people with elevated cholesterol levels are able to have their eggs and eat them, too!

Dr. Frank Hu from the Harvard School of Public Health published a study of over 100,000 people who reported their egg consumption (April 1999 issue of the Journal of the American Medical Association).  Because the study's participants were also a part of the Nurse’s Health Study and the Health Professional's Follow-up Study, he was able to compare their egg consumption with their health data.

He found that intakes of up to 1 egg daily did not cause an increase in the risk of heart disease or stroke.  This doesn't mean that control of total dietary cholesterol should be abandoned altogether. It just means that this one study found that eggs alone did not have an impact on this group's risk.  

This raises the question of whether other components in eggs render its cholesterol less harmful than the cholesterol found in other foods.  As usual, more research needs to be conducted on this subject.  


 

Lentils and Eggs



Servings = 2 | Serving size =about 2 cups lentils with 1 egg

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9,10.

This recipe does not make very good leftovers.

1/2 cup green lentils
4 cups water
1 Tbsp olive oil
4 ounces crimini mushrooms (sliced)
1 large onion (diced)
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 tsp paprika
2 tsp dried sage
2 large eggs

Place the lentils in a bowl with 2 cups of the water. Stir and let stand for 30 minutes.

Place 1 teaspoon of the olive oil in a skillet over medium high heat. Add the mushrooms and cook, tossing frequently, sweating the mushrooms until they are well browned and caramelized.

Remove the mushrooms to a plate.

Place the other 2 teaspoons olive oil in the skillet and add the diced onion. Cook, stirring frequently, until softened. Add the lentils with the two cups water they have been soaking in.

Add the salt, pepper, paprika and sage.

Simmer over medium high heat. Add water 1/2 cup at a time cooking for about 20 – 25 minutes. Stir occasionally. As the lentils get soft add less water.

When the lentils are soft enough but not mushy make two small depressions in the lentils and place the mushrooms on top of the lentils. Crack one egg over the top of each layer of mushrooms so that there are two eggs on top of the lentils.

Cook for about ten minutes. Add water to the pan 2 tablespoons at a time to keep a small amount of liquid in the bottom of the pan. Cook until the white part of the egg has set. Serve.

Nutrition Facts

Serving size = about 2 cups lentils with 1 egg

Servings = 2

.

Amount Per Serving

Calories 357 Calories from Fat 112
  % Daily Value
Total Fat 13g 19%
    Saturated Fat 3g 13%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 211mg 70%
Sodium 371mg 15%
Total Carbohydrates 41g 14%
    Dietary Fiber 17g 69%
    Sugars 7g  
Protein 22g  
Vitamin A 11% Vitamin C 19%
Calcium 8% Iron 29%
Vitamin K 12 mcg Potassium 871 mg
Magnesium 82 mg