PREP: 15 minutes | COOK: 25 minutes | YIELD: 4 servings

Don’t be afraid of the unique ingredients used in this recipe! You can use beluga lentils and porcini mushrooms in so many other recipes that I’m sure any extras won’t go to waste. Or you could make seconds and thirds of this recipe it’s sure to be a hit!

1 cup (240 ml) black beluga lentils, rinsed

1 clove garlic, peeled and slightly smashed

1 bay leaf

½ cup (120 ml) dried porcini mushrooms

1 cup (240 ml) boiling water

1 tsp (5 ml) extra virgin olive oil

1 clove garlic, minced

½ tsp (2.5 ml) chopped fresh thyme

Optional: 1 tsp (5 ml) truffle-infused extra virgin olive oil

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

1 small bunch baby asparagus, stalk ends trimmed

Eat-Clean Cooking Spray (see Supportive Recipes)

4 eggs

Combine lentils, garlic, bay leaf and 2½ cups (600 ml) water in a pot and bring to a simmer. Partially cover and simmer until lentils are tender but still holding their shape, 15 to 20 minutes. Drain and discard garlic and bay leaf.

While lentils cook, place mushrooms in a small bowl and cover with boiling water. Allow to rehydrate, about 5 minutes, and then drain thoroughly. Heat olive oil in a skillet on medium. Add mushrooms and cook until lightly browned, about 3 minutes. Stir in garlic and thyme and cook for about 1 minute more. Transfer mushrooms to lentils and add truffle oil (if using), salt and pepper. Stir to combine.

Steam asparagus 1 or 2 minutes until tender-crisp.

Turn on broiler. Heat a large, ovenproof nonstick skillet on medium and spray with Eat-Clean Cooking Spray. Crack eggs carefully into skillet, taking care to keep yolks intact. Cook until whites are mostly set, 3 to 4 minutes. Put skillet under broiler for about 15 seconds to finish cooking whites. Remove and season with a pinch of salt and pepper.

To serve, mound lentils on plates, lay 6 to 7 asparagus spears over lentils, and place egg on top. Serve immediately.

MAKE IT VEGAN!

Simply omit the eggs.

NUTRITIONAL VALUE PER SERVING (EACH CONTAINING ¾ CUP LENTILS, 6 TO 7 SPEARS ASPARAGUS AND 1 EGG):

Calories: 345 | Calories from Fat: 95 | Protein: 25 g | Carbs: 38 g | Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 14 g | Sodium: 172 mg | Cholesterol: 210 mg