Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 cup French lentils, dried
  • 1/2 cup Leeks
  • 2 tbsp Shallot
  • 1 1/2 cups Spinach
  • 1 1 (26/28 ounce can Tomatoes

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Dairy

  • 3 oz 0% plain greek yogurt, plain
  • 4 oz Goat cheese, plain

Found on midlifecroissant.com