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Lentils with vegetables and egg

Lentils with vegetables and egg

Preparation time:
35 min
Difficulty level:

Nutritional values:

32 g
22 g
29 g


Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Olive oilOlive oil 1 ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Arugula (fresh)Arugula (fresh) 60 g
Celeriac (fresh)Celeriac (fresh) 25 g
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Lentils (raw)Lentils (raw) 50 g
Vegetable brothVegetable broth 250 ml


Step 1:
Heat 2/3 of the olive oil in a pot. Cut the celery, onions and carrot into small cubes, add and sauté for about 5 minutes. Add the lentils and pour the broth.
Step 2:
Salt and simmer for 20 to 30 minutes until the lentils are soft. Add arugula and season with salt and pepper.
Step 3:
Heat remaining olive oil in a pan and crack in the eggs. Cover pan and fry the fried eggs in it until the egg whites have set. Put the vegetables on the plate and top with the fried egg.

Macronutrient distribution:

The recipe Lentils with vegetables and egg is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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