Avocado and Lentil Salad with Poached Egg

Instructions

1. 1

   Rinse the lentils under cold water and place them in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender. Drain and set aside.

2. 2

   While the lentils are cooking, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Dice the avocado and set aside.

3. 3

   Dice the red bell pepper and add it to the bowl with the avocado.

4. 4

   In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

5. 5

   In a large bowl, combine the cooked lentils, diced avocado, and red bell pepper. Toss gently to mix.

6. 6

   Divide the salad among four plates and top each with a poached egg.

7. 7

   Serve each portion with a piece of pita bread on the side.