Symptom Tolerance Scores
Instructions
- 1
In a non-stick pan, warm the olive oil over low-medium heat for about 1 minute.
- 2
Add the cooked lentils and ground cumin (if using), stir gently, and cook for 3–4 minutes until warmed through and fragrant but not strongly aromatic.
- 3
Stir in the chopped spinach and cook for 1–2 minutes until just wilted, then reduce heat to low.
- 4
Pour the whisked eggs evenly over the lentil mixture, stirring slowly and continuously to create soft curds; cook 3–4 minutes until the eggs are just set and creamy, not dry.
- 5
Remove the pan from heat and gently fold in the Greek yogurt, salt, and lemon juice (if using), stirring until the mixture is smooth and lightly creamy.
- 6
Taste and adjust salt or lemon, then divide the mixture into two small bowls and serve warm.
GLP-1 Tips
- If your appetite is low on GLP-1 medication, eat this slowly and stop when comfortably full—its mix of protein, healthy fats, and complex carbs is dense enough that even a half portion can support energy and help reduce fatigue.
- To make it even gentler on the stomach, mash the lentils lightly in the pan so the texture is softer and easier to digest.
Storage
Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or extra yogurt to keep it creamy, or enjoy cold if warm foods worsen nausea.
Nutrition Information
Per serving (1 of 2 servings)