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Spiralized Carrot and Lentil Bowl with Avocado and Poached Egg

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 0.5 cups brown lentils
  • 1.5 cups water
  • 1 bay leaf
  • 2 large carrots peeled, Blade C, noodles trimmed (if you are using a thin carrot, use Blade D)
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 2 large eggs
  • 1/2 avocado sliced thinly
  • 2 tablespoons chopped roasted and salted pistachios or raw, if preferred


  • Preheat the oven to 425 degrees.
  • Place the lentils, water, and bay leaf into a small pot and bring to a boil. Once boiling, reduce to a simmer, and cook for 15-20 minutes or until lentils are cooked and softened, but not mushy. Add water as needed.
  • Meanwhile, line a baking sheet with parchment paper and lay out the carrot noodles. Drizzle with the olive oil and then season with salt, pepper, cumin, and paprika. Toss well to combine and roast for 7-10 minutes or until wilted, but still al dente.
  • Bring a medium saucepan filled halfway with water to a steady simmer and set a paper towel lined small plate nearby. Crack an egg into a cup or ramekin and once the water is simmering, gently create a whirpool (using a spoon) in the water and slowly tip the egg into the water. Let cook for 3 minutes and then remove carefully with a slotted spoon and set on the plate.
  • Assemble the bowls. Place the lentils in a bowl (remove bay leaf first!), top with carrot noodles, avocado, and top with poached egg. Garnish with pistachios.