Instant Pot Lentils and Poached Eggs

Instant Pot Lentils and Poached Eggs
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Zesty lentils pair beautifully with a creamy poached egg in this dish that is great anytime of day! Enjoy it in the morning for a high-fiber, high-protein breakfast that will leave you full until lunchtime. For an even quicker and easier meal, make the lentils ahead of time. You can poach the eggs in the Instant Pot in the time it takes to reheat the lentils in the microwave!

Find more diabetes-friendly Instant Pot recipes here.

 

  • Prep time
    13 min
  • Cook time
    19 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup lentil mixture with 1 egg
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup lentil mixture with 1 egg
  • Amount per serving Calories 280

  • Total Fat 15g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 390mg
  • Total Carbohydrate 22g
    • Dietary Fiber 9g
    • Total Sugars 2g
  • Protein 16g
  • Potassium 590mg
  • Phosphorus 280mg

Choices/Exchanges: 1 1/2 Starch, 2 Protein, 1/2 Fat

Ingredients

Ingredients

  • dried green or brown lentils (rinsed and drained)
    3/4 cup
  • bay leaves
    2
  • water (divided)
    3 cup
  • olive oil
    3 tbsp
  • grated zest and juice of 1 lemon
    1
  • finely chopped fresh parsley
    1 tbsp
  • salt (divided)
    1/2 tsp
  • Nonstick cooking spray
    1
  • eggs
    4
  • baby spinach
    4 cup
  • black pepper
    1/4 tsp
Directions

Directions

  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 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.

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