colombian

Hogao Lentil Rice with Fried Egg and Avocado

This simmered dish pairs brown lentils with cooked white rice, egg and avocado, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

87 g Carbohydrates

25 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

49g brown lentils (dry) 172 kcal
146g cooked white rice 190 kcal
41g egg 59 kcal
65g avocado, sliced 104 kcal
97g tomato, finely diced 17 kcal
49g white onion, finely diced 20 kcal
10g vegetable oil 88 kcal
0.41 tsp (1g) ground cumin 3 kcal
0.61 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal
284g water 0 kcal

Cooking instructions

brown lentils (dry)saltwater
Rinse lentils. In a small pot, combine lentils, water, and a pinch of salt; simmer 18 to 22 minutes until tender, then drain if needed.
tomatowhite onionvegetable oilground cuminsaltblack pepper
In a skillet over medium heat, warm oil and cook onion and tomato 6 to 8 minutes until jammy. Stir in cumin, remaining salt, and black pepper to make a quick hogao.
brown lentils (dry)cooked white rice
Add cooked rice and lentils to the skillet; toss to coat and warm through 2 minutes. Adjust seasoning.
egg
In the same skillet (or a second pan), fry the egg to your preference (sunny-side or over-easy).
brown lentils (dry)cooked white riceeggavocado
Serve lentil rice in a bowl, top with the egg, and add avocado on the side.