Portuguese Warm Lentil and Soft-Egg Bite with Pimentão and Spinach
A small Portuguese-style snack of warm brown lentils and wilted spinach topped with a soft-boiled egg, dressed with pimentão olive oil and lemon.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 1
Ingredients
- 1/2cup (90g cooked)brown lentils, drained
- 1large (50g)egg, soft-boiled
- 1cup (50g cooked)spinach, wilted
- 1tsp (4g)extra-virgin olive oil
- 1/4tsppimentão (sweet smoked Portuguese paprika)
- 1/2clove (1.5g)garlic, minced
- 1/4(~5g juice)lemon, juiced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Bring a small saucepan of water to a gentle boil. Lower the egg in carefully and cook 6 minutes for a runny yolk, then transfer to a bowl of cold water for 1 minute. Peel.
- 02
Warm the olive oil in a small skillet over medium-low heat. Add the garlic and pimentão and cook 30 seconds, just until fragrant.
- 03
Add the spinach and a pinch of salt. Toss for 30 seconds until wilted.
- 04
Add the lentils, fold them in with the spinach, and warm through for 1-2 minutes. Off the heat, squeeze in the lemon juice.
- 05
Spoon the lentils and spinach into a small bowl. Halve the soft egg and lay it on top. Finish with a final pinch of pimentão and a crack of pepper.
Nutrition (per serving)
- Calories
- 230kcal
- Protein
- 14g
- Carbs
- 18g
- Fat
- 12g
- Fiber
- 6g
- Selenium
- 12mcg
- Zinc
- 1.7mg
- Iron
- 5mg
- B12
- 0.5mcg
- Iodine
- 14mcg
- Sodium
- 310mg
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