Tuna Mini Pizzas Low Carb
Preheat oven to 180 °C. Squeeze the tuna dry. Mix all ingredients in a bowl except for the cheese slices. From the dough, with wet hands, form small round...
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Lentils with vegetables and egg
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
513
Calories
32 g
Carbohydrates
22 g
Protein
29 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Arugula (fresh) | 60 g |
 | Celeriac (fresh) | 25 g |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Lentils (raw) | 50 g |
 | Vegetable broth | 250 ml |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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
Cutting board
Kitchen knife
Pot
Stove
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