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Lentil & Egg Power Bowl
A high-fiber, high-protein lunch from your Week 2 FareRx bag - about 32g carb, 12g fiber, and 18g protein per serving (USDA-estimated).
10 min
Total
1
Serves
Easy
Effort
Per serving
265
Cal
21g
Protein
34g
Carbs
13g
Fiber
5g
Sugar
6g
Fat
2g
Sat Fat
70mg
Sodium
730mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Lentils plus an egg pair slow carbs with protein - one of the steadiest, most filling lunches in the bag.
Ingredients
- •3/4 cup cooked lentils
- •1 hard-boiled egg, halved
- •2 tbsp red onion, thinly sliced
- •handful salad greens
- •squeeze of lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Pile the lentils and greens into a bowl.
- 02
Top with the halved egg and red onion.
- 03
Finish with lemon and a drizzle of olive oil.
Dietitian’s notes
- →Batch-cook lentils and hard-boil eggs at the start of the week for grab-and-go bowls.
- →A squeeze of lemon and a little olive oil is all the dressing it needs.
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