Lentils with Mushrooms and Poached Eggs - mds.CulinaryMedicine.org

Ingredients

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