Skinnytaste · by Gina Homolka★ 5.0 (4)
Asparagus and Green Lentils with Poached Egg
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 29%
CARBS 18G31% OF CAL
8G FIBER0G ADDED3G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted asparagus and cooked green lentils tossed in a Dijon vinaigrette, topped with a poached egg. The runny yolk creates a velvety sauce—an impressive, protein-rich spring brunch.
mainamericansaladeggs🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb thin aspargus (woody ends trimmed)
- 2 tbsp olive oil
- salt and pepper
- 2 1/2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp chopped thyme
- dash white vinegar
- 1 1/3 cups cooked lentils
- 4 large eggs
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 29%
CARBS 18G31% OF CAL
8G FIBER0G ADDED3G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 394mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 65mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.