Spiralized Carrot and Lentil Bowl with Avocado and Poached Egg
Try this Spiralized Carrot and Lentil Bowl with Avocado and Poached Egg recipe, or contribute your own.
Try this Spiralized Carrot and Lentil Bowl with Avocado and Poached Egg recipe, or contribute your own.
- 1 bay leaf
- salt and pepper
- 2 large eggs
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- 1.5 cups water
- 0.5 cups brown lentils
- 2 large carrots peeled blade c, noodles trimmed (if you are using a thin carrot, use blade d)
- 1/2 avocado, sliced thinly
- 2 tablespoons chopped roasted and salted pistachios (or raw if preferred)
- Carbohydrate 15.6378425 g
- Cholesterol 423 mg
- Fat 13.584303125 g
- Fiber 5.5664562870264 g
- Protein 18.025465625 g
- Saturated Fat 3.6125246875 g
- Serving Size 1 1 Serving (367g)
- Sodium 205.213036464344 mg
- Sugar 10.0713862129736 g
- Trans Fat 1.851271 g
- Calories 252 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Place the lentils, water, and bay leaf into a small pot and bring to a boil. Once boiling, reduce to a simmer, and cook for 15-20 minutes or until lentils are cooked and softened, but not mushy. Add water as needed.
- Meanwhile, line a baking sheet with parchment paper and lay out the carrot noodles. Drizzle with the olive oil and then season with salt, pepper, cumin, and paprika. Toss well to combine and roast for 7-10 minutes or until wilted, but still al dente.
- Bring a medium saucepan filled halfway with water to a steady simmer and set a paper towel lined small plate nearby. Crack an egg into a cup or ramekin and once the water is simmering, gently create a whirpool (using a spoon) in the water and slowly tip the egg into the water. Let cook for 3 minutes and then remove carefully with a slotted spoon and set on the plate.
- Assemble the bowls. Place the lentils in a bowl (remove bay leaf first!), top with carrot noodles, avocado, and top with poached egg. Garnish with pistachios.
Can dry brown lentils substitute directly for canned varieties without altering the liquid ratio? Dried lentils require exact water measurements, typically absorbing about three times their volume during a fifteen to twenty minute simmer at 212 degrees Fahrenheit, whereas canned legumes are already hydrated and only need warming. Removing the bay leaf before assembly prevents bitterness from lingering in the pulse base. Fresh carrots bring high moisture content and natural sugars that caramelize quickly when exposed to the 425 degree oven heat specified for roasting. Thin carrot noodles require blade d on a spiralizer if the roots lack the diameter for the standard blade c attachment, yielding ribbons that soften in just seven to ten minutes while retaining an al dente bite. Creating a gentle water vortex before dropping the egg into a medium saucepan helps the albumen wrap securely around the yolk during the strict three minute cooking window. Finishing the composition with sliced avocado and chopped pistachios introduces raw fats and crunch that contrast sharply against the warm, earthy lentils and tender vegetables.
