– 1 cup lentils (Also works well with rice, quinoa, whatever you have)
– 2 cups Chicken Broth
– 2 bay leaves
– 1 tsp dried basil
– 1 tsp dried oregano
– 1 cup frozen peas, defrosted (Any frozen veggies work here)
– 1 TBSP lemon juice
– 1 TBSP Extra Virgin Olive Oil
– 1 cup spinach, or any greens on hand
– 3 eggs, poached
In a pot, combine lentils, chicken broth, bay leaves, and spices. Bring to boil and reduce to a simmer. Simmer covered for 35 minutes. Stir in frozen vegetables.
Toss together spinach, lemon juice, and olive oil. Season with salt and pepper.
Combine lentils and spinach in a serving bowl. Top with a poached egg.
