NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

0.13 cup steel-cut oats

0.75 cup liquid egg whites

1.25 cup low-sodium vegetable broth

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

PREPARATION

• 1

  Rinse the red lentils under cold water until the water runs clear to ensure a clean flavor.

• 2

  In a small saucepan, combine the vegetable broth, red lentils, and steel-cut oats over medium-high heat.

• 3

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils and oats are tender.

• 4

  While the porridge simmers, boil the whole egg in a separate pot for 6.5 minutes, then transfer to an ice bath, peel, and set aside.

• 5

  Once the porridge liquid is mostly absorbed, slowly whisk in the liquid egg whites, turmeric, sea salt, and black pepper.

• 6

  Continue to cook over low heat, stirring constantly for 2-3 minutes until the porridge becomes thick and fluffy.

• 7

  Fold in the baby spinach and olive oil, stirring until the greens are just wilted.

• 8

  Transfer the porridge to a bowl and serve topped with the halved soft-boiled egg.