Lentil, Green Asparagus, and Egg Rice

Put 1 tablespoon olive oil in a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Carefully drain and rinse the canned lentils.

Wash and dice the tomato. Wash and chop up the asparagus spears. Mince the garlic and the onion.

Heat a little olive oil in a skillet and lightly fry the garlic and onion, stirring often.

Then add the asparagus to the skillet and continue to cook for 2–3 more minutes.

Add the lentils and diced tomato to the skillet and cook over low-medium heat for 5 minutes, stirring often. Season with a little salt.

Finally, cook the eggs. Do them fried, poached, hard-boiled, microwaved... any way you like.

Assemble the dish. Put the serving of rice you're going to eat on the plate and add the fried veggies. Finish with the egg.