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Lentils & Lemon-Shallot Dressing
with Roasted Vegetables & Fried Eggs
45 MIN
2 Servings
From the Test Kitchen
For this hearty dish, you’ll toss a trio of roasted squash, poblano, and tomatoes with black beluga lentils—cooked until deliciously tender, then lightly crisped in the pan to remove excess moisture, which helps them absorb the bright, zesty dressing that brings it all together. The velvety smooth yolk of a fried egg adds an extra layer of rich flavor, while a drizzle of Greek yogurt and a garnish of fresh mint provides a pleasantly cooling finish.
7 green SmartPoints® per serving
2 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
Carb Conscious
-
NutritionPER SERVING
-
Calories650 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pasture-Raised Eggs
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½ cup Black Beluga Lentils
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1 Poblano Pepper
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2 cloves Garlic
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4 oz Grape Tomatoes
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2 oz Arugula
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1 Lemon
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½ lb Diced Butternut Squash
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1 Shallot
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½ cup Plain Nonfat Greek Yogurt
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2 Tbsps Roasted Sunflower Seeds
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.Drain thoroughly.
2
Prepare the ingredients & marinate the shallot
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. To the bowl of lemon juice, add half the chopped shallot and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Combine the halved tomatoes and diced pepper in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat
3
Roast the vegetables
Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully place the seasoned tomatoes and pepper on the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
4
Crisp & dress the lentils
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and remaining chopped shallot; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the cooked lentils and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the lentils are slightly crispy. Transfer to the bowl of marinated shallot; stir to combine. Rinse and wipe out the pan.
5
Fry the eggs
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish & serve your dish
Meanwhile, in a bowl, combine the yogurt, lemon zest, and 1 tablespoon of water; season with salt and pepper. To the bowl of dressed lentils, add the roasted vegetables and arugula. Season with salt and pepper; stir to combine. Serve the finished lentils topped with the fried eggs, seasoned yogurt, and sunflower seeds. Enjoy!
1
Cook the lentils
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.Drain thoroughly.
2
Prepare the ingredients & marinate the shallot
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. To the bowl of lemon juice, add half the chopped shallot and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Combine the halved tomatoes and diced pepper in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat
3
Roast the vegetables
Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully place the seasoned tomatoes and pepper on the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
4
Crisp & dress the lentils
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and remaining chopped shallot; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the cooked lentils and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the lentils are slightly crispy. Transfer to the bowl of marinated shallot; stir to combine. Rinse and wipe out the pan.
5
Fry the eggs
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish & serve your dish
Meanwhile, in a bowl, combine the yogurt, lemon zest, and 1 tablespoon of water; season with salt and pepper. To the bowl of dressed lentils, add the roasted vegetables and arugula. Season with salt and pepper; stir to combine. Serve the finished lentils topped with the fried eggs, seasoned yogurt, and sunflower seeds. Enjoy!
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