Breakfast Time/Anytime Lentils and Poached Eggs
By :The Instant Pot Diabetes Cookbook
instant pot recipe, instant pot, instant pot lentils with poached egg, instant pot healthy recipes, instant pot egg recipes
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No need for special silicone cups for this recipe, basic “pyrex-style” ramekins will work in this recipe!
instant pot recipe, instant pot, instant pot lentils with poached egg, instant pot healthy recipes, instant pot egg recipes
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Prep Time 13 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 3/4 cup dried brown or green lentils, rinsed and drained
  • 2 dried bay leaves
  • 3 cups Water divided
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 lemon Grated zest and juice
  • 1/2 tsp salt divided
  • Nonstick cooking spray
  • 4 eggs
  • 4 cups baby spinach
  • 1/4 tsp black pepper
Prep Time 13 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 3/4 cup dried brown or green lentils, rinsed and drained
  • 2 dried bay leaves
  • 3 cups Water divided
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 lemon Grated zest and juice
  • 1/2 tsp salt divided
  • Nonstick cooking spray
  • 4 eggs
  • 4 cups baby spinach
  • 1/4 tsp black pepper
instant pot recipe, instant pot, instant pot lentils with poached egg, instant pot healthy recipes, instant pot egg recipes
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Instructions
  1. Place the lentils, bay leaves, and 2 cups of the water in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
  2. Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and 1/4 tsp of the salt. Set aside.
  3. Coat 4 (6 oz) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside.
  4. Use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils (discarding the lentil water and 2 bay leaves). Return the lentils to the Instant Pot with the spinach and 1/4 tsp of the salt. Toss until the spinach is just wilted and divide it between 4 soup bowls. Cover to keep warm.
  5. Add 1 cup of water to the pot, add a trivet and 3 ramekins. Stack the 4th ramekin on top of the other ramekins. Seal the lid, close the valve, press the Cancel button, and reset the Manual/Pressure Cook button to 1 minute.
  6. Use a natural pressure release for 1 minute, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the ramekins and drain off any excess water that may have accumulated while cooking. Carefully run a knife around the outer edges of each egg to release from the ramekin easily.
  7. Spoon equal amounts of the oil mixture on top of each serving of lentils and top with the eggs. Sprinkle with black pepper.
Recipe Notes

NUTRITION FACTS
Choices/Exchanges: 1 1/2 Starch, 2 Medium-Fat Protein, 1/2 Fat

Calories: 280; Calories from Fat: 140; Total Fat: 15.0 g; Saturated Fat: 3.0 g; Trans Fat: 0.0 g; Cholesterol: 185 mg; Sodium: 390 mg; Potassium: 590 mg; Total Carbohydrate: 22 g; Dietary Fiber: 9 g; Sugars: 2 g; Protein: 16 g; Phosphorus: 275 mg

3 replies
  1. steve shiflett
    steve shiflett says:

    Using my duo-evo-plus – the red lentils I used came to mush after the 4 minutes. (Perhaps the black are a better choice… or less time for the red.)

    The lemon/olive oil sauce was excellent!

    Eggs in the ramekins came out slightly uncooked, so may be I will leave them in a little longer after the 1 minute cooking.

    Also found the portion wanting – will find a vessel twice the size of a ramekin for two eggs

    I’d also like to see ingredients measured by weight rather than volume.

  2. Isabella
    Isabella says:

    This recipe was amazing! We loved it! I did add some fried pancetta as a garnish in our bowls. It added a little crunch which really balanced out the texture of the dish. I am sure that bacon would also be amazing.

    Highly recommend this simple and deelish recipe!

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