Lentils with Mushrooms and Poached Eggs - HmF - Virtual - Culinary Medicine Home

Name: Lentils with Mushrooms and Poached Eggs - HmF - Virtual - Culinary Medicine Home
Ingredients: 3 quarts Water; 1 cup Brown lentils; 1 1/2 tsp. Olive oil; 1/2 medium White or yellow onions (small dice); 1 Medium stalk Celery, raw (small dice); 1 small Carrots, raw (peeled, small dice); 4 ounces Crimini mushrooms (thinly sliced); 1/4 tsp., leaves Dried thyme; 1/4 tsp. Salt; 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce); 1 1/2 cup Fresh spinach (about 1 1/2 ounces)(coarsely chopped if the leaves are large); 1 Tbsp. Red wine vinegar; 1 Tbsp White wine vinegar; 3 large Egg(s); 1 dash Black pepper (to taste); 1 Tbsp. Fresh parsley (chopped)

mds.culinarymedicine.org

Fill a medium pot with water and place over medium-high heat. Rinse the lentils and drain thoroughly, then add to the water once it is boiling. Boil until lenti

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Ingredients

3 quarts Water
1 cup Brown lentils
1 1/2 tsp. Olive oil
1/2 medium White or yellow onions (small dice)
1 Medium stalk Celery, raw (small dice)
1 small Carrots, raw (peeled, small dice)
4 ounces Crimini mushrooms (thinly sliced)
1/4 tsp., leaves Dried thyme
1/4 tsp. Salt
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 1/2 cup Fresh spinach (about 1 1/2 ounces)(coarsely chopped if the leaves are large)
1 Tbsp. Red wine vinegar
1 Tbsp White wine vinegar
3 large Egg(s)
1 dash Black pepper (to taste)
1 Tbsp. Fresh parsley (chopped)