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Leek & Lentil Open Faced Sandwich

Makes 6 Servings

1 Tbsp	canola oil	15 ml
1	whole leek, thoroughly washed, sliced thinly	1
2 cups	thinly sliced button mushrooms	500 ml
3⁄4 cup	cooked lentils, or canned lentils, drained and rinsed	175 ml
2 tsp	lemon juice	10 ml
6	whole poached eggs, prepared (or sunny side up, basted, scrambled)	6
6	slices light rye or whole grain bread, toasted	6
1/4 tsp	salt	1 ml
1/4 tsp	black pepper	1 ml

Step 1
Sauté leek in canola oil on medium heat until rendered. Add mushrooms and cook until golden.

Step 2
Add cooked lentils and cook for another 3 minutes. Season with salt and pepper as desired and set aside.

Step 3
To assemble, lay prepared toast, top with the sautéed mixture and the prepared egg (1 per toast).

Step 4
Garnish with little hot sauce or fresh herbs. Serve immediately.

Nutrition Information
Valeur nutritive

per 1 sandwich

% Daily Value
% valeur quotidienne

Amount
Teneur

Calories / Calories 290

Fat / Lipides 15 g

Saturated / saturés 3 g
+ Trans / trans

Cholesterol / Cholestérol 230 mg

Sodium / Sodium 340 mg

Carbohydrates / Glucides 27 g

Fiber / Fibres 4 g

Sugars / Sucres 4 g

Protein Protéines 14 g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Recipe provided by Canadian Lentils.