Egg Cup Lentil Bowl

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Crunchy and nutty skillet popped lentils in a bowl topped with an egg baked in bell pepper come together this decadent, gluten free and low calorie Egg Cup Lentil Bowl dish.

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For the Lentils:
1 1/2 cups dry lentils
1 tsp extra virgin olive oil
1/4 cup dried parsley
1/2 tsp cayenne pepper
salt & pepper to taste
For the Egg Cups:
4 Eggland\'s Best large eggs
1 large red bell pepper
salt & pepper to taste
Prepare lentils according to Skillet Popped Lentil recipe instructions While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary Heat a small skillet over medium heat...
See the full directions on my site
Nutritions

Calories
65

Sodium
56mg
2% DV

Fat
2g
3% DV

Protein
6g
12% DV

Carbs
8g
2% DV

Fiber
1g
6% DV