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This is super simple and so yummy! Lentils are filling without weighting you down, chards detox your body from the long winter, cleansing the liver. The cucumber adds a fresh crunch and the poached egg tops it all with some creamy decadence. Bon appetit!

AIR: In moderation I FIRE: Yes I EARTH: Yes

AIR + FIRE: In moderation I FIRE + EARTH: Yes I AIR + EARTH: In moderation I AIR + FIRE + EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 30min

Ingredients 

• 1 tablespoon white vinegar

• 4 large eggs

• 1 cup brown lentils

• 2 scallions, thinly sliced

• 2 tablespoons coarsely chopped fresh dill

• 1 lemon, zested

• 1/2 lemon juice

• Pink Himalayan salt and black pepper

• 2 small cucumbers, thinly sliced

• 1 tablespoon za’atar

• 1 tablespoon ghee

• 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces

Steps 

1. Boil water in sauce pan and cook brown lentils until soft.

2. Combine scallions, dill, cucumbers, lemon zest, and lemon juice in a medium bowl; season with salt and pepper. Add brown lentils when cooked.

3. Heat ghee in a medium skillet over medium and add Swiss chard and cook until tender.

4. Bring about 2” of water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 1 minute, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

5. Mix chard with lentil mix and divide across 4 plates. Top each plate with poached egg and sprinkle with za’atar and olive oil.