Asparagus and lentil bowl with poached egg

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Ingredients

  • 100 g Beluga lentils
  • 250 g green asparagus
  • Salt pepper
  • 250 g young kohlrabi with tender leaves
  • 10 g Parmesan
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • ½ teaspoon honey
  • 1 tablespoon olive oil
  • 1 ½ tbsp vegetable stock
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons of wine vinegar
  • 2 eggs

Instructions

  • Wash the lentils and cook covered for about 25 minutes over a low heat.
  • Peel the lower third of the asparagus, cut off the woody ends, halve the stalks lengthways then place in boiling salted water for 4–5 minutes.
  • Clean, peel, halve and cut the kohlrabi into narrow wedges, cut the leaves into small pieces and set aside.
  • Whisk together lemon juice, mustard, honey, oil and vegetable stock, season with salt & pepper.
  • Toast the sesame and sunflower seeds in a pan without fat.
  • Bring 1 liter of water with salt and vinegar to the boil.
  • Poach eggs one at a time.
  • Sprinkle with sesame seeds, sunflower seeds and parmesan and drizzle with the dressing.
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Course Eggs / Poké bowl