Lentil Breakfast Bowl (Low-Carb)

Instructions

1. Step 1

   Place the lentils in a fine-mesh strainer and rinse thoroughly under cool running water.

   Ingredients used: 90.0 gr Lentil

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed lentils to the saucepan. Add the water and ⅛ tsp (1 gr) of the salt, bring to a boil over high heat, then cover partially and simmer over low heat until tender but intact.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 gr Salt, 400.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Drain the cooked lentils thoroughly and set them aside.

   Cookware: fine mesh strainer

4. Step 4

   Heat 2 tsp (10 ml) of the olive oil in the skillet over medium heat. Add the sliced mushrooms and cook until browned and their released moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Button Mushroom, 10.0 ml Olive Oil

   Cookware: large nonstick skillet

5. Step 5

   Add the spinach, minced garlic, cumin, and smoked paprika. Cook over medium heat until the spinach wilts and the garlic is fragrant, then transfer the mixture to the serving bowls.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Baby Spinach, 4.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large nonstick skillet, serving bowl

6. Step 6

   Return the skillet to medium heat and add the remaining 1 tsp (5 ml) of olive oil. Crack in the eggs and cook until the whites are firm and the yolks reach the desired doneness.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg, 5.0 ml Olive Oil

   Cookware: large nonstick skillet

7. Step 7

   Divide the drained lentils between the serving bowls. Add the diced tomato, sliced avocado, parsley, lemon juice, remaining ⅜ tsp (2 gr) salt, and black pepper, then top each bowl with two fried eggs.

   Ingredients used: 1.0 piece Avocado, 10.0 gr Flat-Leaf Parsley, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 2.0 gr Salt, 1.0 piece Tomato

   Cookware: Chef Knife, cutting board, serving bowl