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Lentil and Egg Toast with Veggie Medley
Lentil and Egg Toast with Veggie Medley

Lentil and Egg Toast with Veggie Medley
A delightful and nutritious dinner for kids featuring lentils and eggs on toast with a side of colorful vegetables.
Lentil and Egg Toast with Veggie Medley

To provide a balanced meal with protein, carbohydrates, and vegetables, supporting a child's growth and energy needs.

Ingredients:
1
Servings
  • 50
    g
     lentil
  • 1
    item
     egg
  • 1
    slice
     whole grain bread
  • 50
    g
     cherry tomato
  • 50
    g
     carrot
  • 1
    tsp
     olive oil
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Lentil and Egg Toast with Veggie Medley
Instructions:
  1. Rinse the lentils under cold water and cook them in a pot with water until tender, about 15 minutes.
  2. While the lentils are cooking, boil the egg until hard-boiled, about 10 minutes.
  3. Toast the whole grain bread slice until golden brown.
  4. Slice the cherry tomatoes and carrots into small pieces.
  5. In a small pan, heat olive oil and lightly sauté the cherry tomatoes and carrots for about 3 minutes.
  6. Once the lentils are cooked, drain them and place them on the toasted bread.
  7. Peel and slice the boiled egg, placing it on top of the lentils.
  8. Serve with the sautéed vegetables on the side.
Nutrition Per Serving 202 g Per 100g
Energy 439 kcal 217 kcal
Protein 27.8 g 13.8 g
Fibre 13.9 g 6.9 g
Salt 0.44 g 0.2 g
Sugar 10.8 g 5.3 g
Carbohydrates 47.6 g 23.6 g
Fat 17.4 g 8.6 g
  • 50
    g
     lentil
  • 1
    item
     egg
  • 1
    slice
     whole grain bread
  • 50
    g
     cherry tomato
  • 50
    g
     carrot
  • 1
    tsp
     olive oil
1
Servings
0

Rinse the lentils under cold water and cook them in a pot with water until tender, about 15 minutes.

While the lentils are cooking, boil the egg until hard-boiled, about 10 minutes.

Toast the whole grain bread slice until golden brown.

Slice the cherry tomatoes and carrots into small pieces.

In a small pan, heat olive oil and lightly sauté the cherry tomatoes and carrots for about 3 minutes.

Once the lentils are cooked, drain them and place them on the toasted bread.

Peel and slice the boiled egg, placing it on top of the lentils.

Serve with the sautéed vegetables on the side.

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