Lentils and quinoa bowls with tatsoi and poached eggs by Ricardo
Prep Time
Cooking Mode
4 cups (1 litre) cup vegetable or chicken broth
1 thyme sprig
1 bay leaf
½ cup (100 g) cup dried green lentils, rinsed and drained
½ cup (90 g) cup quinoa, rinsed and drained
1 onion, thinly sliced
2 tbsp (30 ml) tbsp. olive oil
1 ½ cups (195 g) cup carrots, sliced into rounds 1/8 inch (3 mm) thick
2 tbsp (30 ml) tbsp. honey
3 tbsp (45 ml) tbsp. white wine vinegar
4 cups (100 g) cup tatstoi leaves (see note)
4 poached eggs
3 tbsp tbsp. dill fronds
Red pepper flakes (optional)
4 cups (1 litre) cup vegetable or chicken broth
1 thyme sprig
1 bay leaf
½ cup (100 g) cup dried green lentils, rinsed and drained
½ cup (90 g) cup quinoa, rinsed and drained
1 onion, thinly sliced
2 tbsp (30 ml) tbsp. olive oil
1 ½ cups (195 g) cup carrots, sliced into rounds 1/8 inch (3 mm) thick
2 tbsp (30 ml) tbsp. honey
3 tbsp (45 ml) tbsp. white wine vinegar
4 cups (100 g) cup tatstoi leaves (see note)
4 poached eggs
3 tbsp tbsp. dill fronds
Red pepper flakes (optional)
Directions
1In a large pot, bring the broth, thyme and bay leaf to a boil. Add the lentils and cook over medium heat for 14 minutes. Add the quinoa and cook for another 10 to 12 minutes or until the lentils and quinoa are both tender. Add water as needed. Drain any excess liquid. Remove and compost the thyme and bay leaf.
2Meanwhile, in a large skillet over medium heat, soften the onion in the oil. Add the carrots. Continue to cook until the carrots are tender and the onions are lightly browned. Add the honey and vinegar. Toss to coat the vegetables. Remove from the heat.
3Add the tatsoi and the lentil mixture to the skillet. Season with salt and pepper. Mix well.
4Divide the mixture among 4 bowls. Place a poached egg at the centre of each bowl. Sprinkle with the dill and a pinch of red pepper flakes, if desired.
Tips
1
NOTE: Tatsoi can be found in some grocery stores, at the market when in season or in Asian grocery stores. It can be replaced here with baby bok choy leaves or spinach.
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Personal Note
Personal Note