We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Lentil and Egg Veggie Stir-Fry
Lentil and Egg Veggie Stir-Fry

Lentil and Egg Veggie Stir-Fry
A colorful and nutritious stir-fry with lentils and eggs, perfect for kids.
Lentil and Egg Veggie Stir-Fry
Ingredients:
1
Servings
  • 50
    g
     lentil
  • 1
    item
     egg
  • 50
    g
     carrot
  • 50
    g
     bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Lentil and Egg Veggie Stir-Fry
Instructions:
  1. Rinse the lentils under cold water and cook them in a pot of boiling water for about 10 minutes until tender.
  2. While the lentils are cooking, chop the carrot, bell pepper, and onion into small pieces.
  3. Heat olive oil in a pan over medium heat, add the chopped vegetables, and sauté for about 5 minutes until they start to soften.
  4. Add the cooked lentils to the pan and stir well.
  5. Crack the egg into the pan and scramble it with the vegetables and lentils until fully cooked.
  6. Season with a pinch of salt if desired and serve warm.
Nutrition Per Serving 202 g Per 100g
Energy 497 kcal 246 kcal
Protein 25.9 g 12.8 g
Fibre 14.1 g 7.0 g
Salt 0.29 g 0.1 g
Sugar 15.9 g 7.9 g
Carbohydrates 44.5 g 22.0 g
Fat 25.5 g 12.6 g
  • 50
    g
     lentil
  • 1
    item
     egg
  • 50
    g
     carrot
  • 50
    g
     bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
1
Servings
0

Rinse the lentils under cold water and cook them in a pot of boiling water for about 10 minutes until tender.

While the lentils are cooking, chop the carrot, bell pepper, and onion into small pieces.

Heat olive oil in a pan over medium heat, add the chopped vegetables, and sauté for about 5 minutes until they start to soften.

Add the cooked lentils to the pan and stir well.

Crack the egg into the pan and scramble it with the vegetables and lentils until fully cooked.

Season with a pinch of salt if desired and serve warm.

Contact About
Privacy Policy Terms of Service Sitemap