Anti-Inflammatory Pumpkin-Seed and Lentil Skillet with Soft Egg, Ginger and Blueberry
- Prep
- 8 min
- Cocción
- 14 min
- Total
- 22 min
- Porciones
- 1
Ingredientes
- 1/2cup (~100g cooked)brown lentils, cooked
- 2tbsp (~16g)pumpkin seeds
- 1large (~50g)egg
- 1/2cup (~75g)fresh blueberries (or frozen, thawed)
- 1tbsp (~14g)extra-virgin olive oil
- 1tsp (~5g)fresh ginger, finely grated
- 1/2tspground turmeric
- 2cloves (~6g)garlic, finely chopped
- 1cup (~30g)baby spinach
- 1tbspfresh cilantro or parsley, chopped
- 1/4(~12g juice)lemon, juiced
- 1/4tspnon-iodized sea salt
- 1/8tspblack pepper
Preparación
- 01
Toast the pumpkin seeds in a dry small skillet over medium heat for 2-3 minutes until they puff. Tip them onto a plate.
- 02
Return the skillet to medium heat with the olive oil. Add the grated ginger and the turmeric and stir 30 seconds until fragrant.
- 03
Add the garlic and cook another 30 seconds, then stir in the cooked lentils, salt, and pepper. Warm for 1 minute, picking up the spice from the pan.
- 04
Add the spinach in two handfuls, stirring each batch until just wilted (about 60 seconds total).
- 05
Make a well in the centre of the lentils and crack the egg into it. Cover and cook on low for 3 minutes for a soft yolk.
- 06
Plate the skillet, top with the toasted pumpkin seeds and the chopped cilantro, squeeze the lemon over, and serve the blueberries on the side.
Nutrición (por porción)
- Calories
- 460kcal
- Protein
- 22g
- Carbs
- 32g
- Fat
- 24g
- Fiber
- 9g
- Selenium
- 18mcg
- Zinc
- 3.5mg
- Iron
- 7mg
- B12
- 0.5mcg
- Iodine
- 28mcg
- Sodium
- 410mg