Green Lentils, Avocado and Egg with Red Pepper on Toast

by Julie Gibbons on February 16, 2011

Green Lentil Avocado Egg with Red Pepper on Toast Lunch

One of the fastest tastiest lunches of the week! I know – still no real bread for the toast… I’ve been so busy on this computer, journalling and yoga-ing to spend much time in the kitchen. Never fear, the real bread will make an appearance just as soon as I get off this machine ;)

Meantime, here’s what you need for a speedy lunch – and it isn’t just green and brown!

(serves 2)

2 soft boiled organic eggs, chopped
1 organic avocado, sliced
1 red bell pepper, sliced
400g can organic green lentils, rinsed
2 slices toasted bread
Herbamare seasoning
Freshly ground organic black pepper

  1. Boil eggs (we use Delia’s fail safe approach of placing eggs in cold water that covers them with an additional 1cm on top, bringing them to the boiled then simmering gently for 4 minutes precisely).
  2. Peel and slice avocado.
  3. Wash and slice red pepper.
  4. Peel eggs, chop and combine with avocado and pepper.
  5. Rinse can of lentils and add to egg & veg.
  6. Seeason to taste & serve on hot toast.

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