Lentil and Egg Bowl

1. 1

   Bring lentils and 2 1/2 cups water to a boil with onion, garlic, and bay leaf.

2. 2

   Cover, and simmer 25 minutes, or until liquid is absorbed.

3. 3

   Remove and discard onion, garlic, and bay leaf; stir in 1 tsp.

4. 4

   butter (if using); and season with salt and pepper.

5. 5

   Spoon lentils into 2 bowls, add a squeeze of fresh lemon juice, and top each serving with 1 poached egg.

6. 6

   Garnish with chives or chopped green onion and chopped red bell pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.