Poached Eggs over Lentils and Asparagus

Have you ever had a poached egg? SO GOOD!! This was actually the first time I've ever cooked them this way. Soft, hard boiled, fried, scrambled but never poached. I don't know what I was apprehensive about, it's easy! 

I think Lentils are always a forgotten food. They really fill you up and can be cooked so many different ways. I used green lentils in this preparation.

Mixing the red wine vinegar and Dijon mustard together makes this heavenly sauce to drizzle over everything. Makes ya mouth pucker! 

Ingredients: 

• 1 cup lentils
• 3 cups water
• 2 cups spinach
• salt and pepper
• 1 garlic clove, minced
• 1 lb asparagus, trimmed
• 1 tsp extra virgin olive oil
• 2 1/2 tsp red wine vinegar
• 1 tbsp. Dijon mustard
• dash white vinegar
• 4 large eggs

Directions: 

1. Combine the lentils, water, S&P, and garlic in a pot, bring to boil and then let simmer for 40 minutes. It will absorb the water. Add spinach towards the end.  
2. Preheat the oven to 350, toss asparagus with 1 tsp olive oil, place on a baking sheet, season with S&P, roast about 15 minutes. 
3. Make the dressing by combining the red wine vinegar and Dijon mustard and 1 tsp olive oil. Whisk thoroughly and set aside. 
4. Fill a large pot with water, bring water to a boil, then reduce to a rolling simmer. Add a dash of white vinegar. Crack one egg at a time into a small bowl and tip the egg into the water. Cook 3 minutes then use a slotted spoon to remove and place on paper towel. 
5. Spoon about a 1/2 cup of lentil mixture onto a plate, top with asparagus and then 2 poached eggs. Drizzle with the dressing and season with S&P. 

This recipe makes 2 servings (with leftover lentils) at 2 points each on WW Freestyle Program. 

Enjoy!