Symptom Tolerance Scores
Instructions
- 1
In a non-stick pan over low-medium heat, warm the olive oil, then add the grated carrot and cook for 2–3 minutes until just softened and mild in aroma.
- 2
Stir in the cooked lentils and 1 g of salt, add a splash of water (about 15–20 ml) if they look dry, and heat gently for 3–4 minutes until warm and steamy but not sizzling.
- 3
Add the chopped spinach to the pan, stir, and cook for 1–2 minutes until just wilted, then divide the lentil mixture evenly into two small bowls.
- 4
In the same pan, crack in the eggs and cook over low heat, scrambling gently until just set and soft, about 3–4 minutes; season lightly with the remaining salt.
- 5
Top each lentil bowl with half of the soft scrambled eggs.
- 6
In a small bowl, mix the Greek yogurt with the lemon juice until smooth, then spoon it over each bowl as a creamy topping.
- 7
Let the bowls sit for 1–2 minutes to cool slightly so the flavors stay mild, then serve in small portions, eating slowly and stopping when comfortably satisfied.
GLP-1 Tips
- If your appetite is very low on GLP-1 medication, start with half a serving, eat slowly, and save the rest; the combination of lentils, eggs, and yogurt provides steady protein and complex carbs to support energy without needing a large volume of food.
- To reduce smells if you feel nauseated, keep the heat low while cooking and cover the pan briefly so steam disperses slowly when you lift the lid.
Storage
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of water, or eat chilled; add the yogurt-lemon topping just before serving for best texture.
Nutrition Information
Per serving (1 of 2 servings)