We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Lentil and Egg Toast with Veggie Medley
Lentil and Egg Toast with Veggie Medley

Lentil and Egg Toast with Veggie Medley
A delightful and nutritious dinner for kids featuring lentils and eggs on toast with a side of colorful vegetables.
Lentil and Egg Toast with Veggie Medley
Ingredients:
1
Servings
  • 50
    g
     lentil
  • 1
    item
     egg
  • 1
    slice
     whole grain bread
  • 50
    g
     cherry tomato
  • 50
    g
     carrot
  • 1
    tsp
     olive oil
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Lentil and Egg Toast with Veggie Medley
Instructions:
  1. Rinse the lentils under cold water and cook them in a pot with water until tender, about 15 minutes.
  2. While the lentils are cooking, boil the egg until hard-boiled, about 10 minutes.
  3. Toast the whole grain bread slice until golden brown.
  4. Slice the cherry tomatoes and carrots into small pieces.
  5. In a small pan, heat olive oil and lightly sauté the cherry tomatoes and carrots for about 3 minutes.
  6. Once the lentils are cooked, drain them and place them on the toasted bread.
  7. Peel and slice the boiled egg, placing it on top of the lentils.
  8. Serve with the sautéed vegetables on the side.
Nutrition Per Serving 202 g Per 100g
Energy 439 kcal 217 kcal
Protein 27.8 g 13.8 g
Fibre 13.9 g 6.9 g
Salt 0.44 g 0.2 g
Sugar 10.8 g 5.3 g
Carbohydrates 47.6 g 23.6 g
Fat 17.4 g 8.6 g
  • 50
    g
     lentil
  • 1
    item
     egg
  • 1
    slice
     whole grain bread
  • 50
    g
     cherry tomato
  • 50
    g
     carrot
  • 1
    tsp
     olive oil
1
Servings
0

Rinse the lentils under cold water and cook them in a pot with water until tender, about 15 minutes.

While the lentils are cooking, boil the egg until hard-boiled, about 10 minutes.

Toast the whole grain bread slice until golden brown.

Slice the cherry tomatoes and carrots into small pieces.

In a small pan, heat olive oil and lightly sauté the cherry tomatoes and carrots for about 3 minutes.

Once the lentils are cooked, drain them and place them on the toasted bread.

Peel and slice the boiled egg, placing it on top of the lentils.

Serve with the sautéed vegetables on the side.

Contact About
Privacy Policy Terms of Service Sitemap