eastern-european

Czech Marjoram Lentils with Fried Egg and Pickled Cucumber

This simmered dish pairs brown lentils with egg, dried marjoram and pickled cucumber, 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

Build a meal plan

Estimated macros per portion

33 g Protein

74 g Carbohydrates

26 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

91g brown lentils (dry) 320 kcal
53g egg 76 kcal
96g yellow onion, sliced 38 kcal
6g garlic, minced 9 kcal
19g sunflower oil 168 kcal
2g dried marjoram 5 kcal
11g dijon mustard 8 kcal
11g white wine vinegar 9 kcal
107g pickled cucumber, sliced 13 kcal
1g black pepper 3 kcal
2g salt 0 kcal
373g water 0 kcal

Cooking instructions

brown lentils (dry)water
Rinse lentils. Add lentils and water to a small pot, bring to a boil, then simmer 18-22 minutes until tender; drain if needed.
brown lentils (dry)yellow onionsunflower oil
While lentils cook, saute onion in oil in a skillet over medium heat for 5-6 minutes until golden.
yellow oniongarlicdried marjoramdijon mustardwhite wine vinegar
Add garlic and marjoram to the onion; cook 30 seconds, then stir in mustard and vinegar.
brown lentils (dry)black peppersalt
Add cooked lentils to the skillet; season with salt and black pepper and toss 2 minutes to heat through.
egg
Fry the egg in the same skillet (or a nonstick pan) to your preferred doneness.
brown lentils (dry)eggpickled cucumber
Serve lentils topped with the egg, with sliced pickled cucumber on the side.