Lentil and Quinoa Bowls with Tatsoi and Poached Eggs

Lentil and Quinoa Bowls with Tatsoi and Poached Eggs

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Vegetarian
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free

Categories

Ingredients

    • 4 cups (1 litre) vegetable or chicken broth
    • 1 thyme sprig
    • 1 bay leaf
    • ½ cup (100 g) dried green lentils, rinsed and drained
    • ½ cup (90 g) quinoa, rinsed and drained
    • 1 onion, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 1 ½ cups (195 g) carrots, sliced into rounds 1/8 inch (3 mm) thick
    • 2 tbsp (30 ml) honey
    • 3 tbsp (45 ml) white wine vinegar
    • 4 cups (100 g) tatstoi leaves (see note)
    • 4 poached eggs
    • 3 tbsp dill fronds
    • Red pepper flakes (optional)

Preparation

Note from Ricardo

Tatsoi can be found in some grocery stores, at the market when in season or in Asian grocery stores. It can be replaced here with baby bok choy leaves or spinach.

Personal Note

To help you with this recipe

2-cup (0.5 litre) Measuring Cup

2-cup (0.5 litre) Measuring Cup

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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