Tonight's gluten free dinner

Lentil and Egg Bowl

Serves 2

30 minutes or fewer

• 1 cup green lentils
• ½ onion, left whole
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 tsp. butter, optional
• 1 squeeze lemon juice
• 2 eggs
• 1 Tbs. chopped chives or green onion
• 1 Tbs. chopped red bell pepper

Bring lentils and 2 1/2 cups water to a boil with onion, garlic, and bay leaf. Cover, and simmer 25 minutes, or until liquid is absorbed. Remove and discard onion, garlic, and bay leaf; stir in 1 tsp. butter (if using); and season with salt and pepper. Spoon lentils into 2 bowls, add a squeeze of fresh lemon juice, and top each serving with 1 poached egg. Garnish with chives or chopped green onion and chopped red bell pepper.

I omitted the butter, diced the onions and garlic and left it in the lentil stew. I also added diced heirloom tomatoes as garnish. For 5 people I used 2 cups of lentils and 4 cups of water. The kids love poached eggs so they each had 2 eggs. I will definitely make this again. Easy, fast and really tasty.