Leek & Lentil Open Faced Sandwich – Lentils.org

Leek & Lentil Open Faced Sandwich

  By lentilsorg  ,   

July 13, 2015

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 6
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Directions

  1. Sauté leek in canola oil on medium heat until rendered. Add mushrooms and cook until golden.
  2. Add cooked lentils and cook for another 3 minutes. Season with salt and pepper as desired and set aside.
  3. To assemble, lay prepared toast, top with the sautéed mixture and the prepared egg (1 per toast).
  4. Garnish with little hot sauce or fresh herbs. Serve immediately.

Ingredients

Ingredients

1 Tbsp (15 mL) canola oil

1 whole leek, thoroughly washed, sliced thinly

2 cups (500 mL) thinly sliced button mushrooms

3⁄4 cup (175 mL) cooked lentils, or canned lentils,drained and rinsed

2 tsp (10 mL) lemon juice

6 whole poached eggs, prepared (or sunny side up, basted, scrambled)

6 slices light rye or whole grain bread, toasted

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper

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Nutrition Facts

Serving Size1 sandwich
Calories290
Sodium340 mg
Potassium194 mg
Protein14 g
Cholesterol230 mg
Sugar4 g
Total Fat15 g
Saturated Fat3 g
Total Carbohydrates27 g
Dietary Fiber4 g