Belugas, Bok Choy and Green Beans – Oh My!


Living with Farra and Juan we got totally spoiled- they have EIGHT chickens!  Which meant almost eight eggs a day- and the prettiest colors- pink, peach, blue.  It’s amazing.  And chickens are hilarious, I love the noises they make.  If we weren’t doing a “chicken share” with Farra and Juan (which involves trading avocados from our tree for their eggies) I would be trying to convince Lou to start an urban farm with me!  Ok, now for this recipe post…. beluga lentils are my jam, and eating them for brunch with a perfectly poached egg, seared bok choy and green beans with miso/tahini dressing is, well, my favorite way to eat them! (and if you don’t eat eggs I might just substitute roasted carrots or another veggie to add to what’s here.  If you have time this weekend, whip this up for Sunday brunch.  It’ll make your day!  xx- Sarah

Styling:  Farra Miron  Styling sources:  Serving Platter and bowl:  Vietri (here and here), wooden serving bowl (flipped over) Primitive Reserve 

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Belugas, Bok Choy and Green Beans – Oh My!

Yield: 2 servings

Belugas, Bok Choy and Green Beans – Oh My!


  • 1/2 cup beluga lentils
  • 2 *FRESH eggs
  • 1/2 bunch boy choy leaves
  • 2 big handfuls of green beans, ends removed
  • 2 tablespoon of liquid coconut oil (more for cooking)
  • 2 teaspoons ume plum vinegar
  • 2 tablespoons + 1 teaspoon mirin
  • 2 tablespoons light yellow miso
  • 2 tablespoons tahini
  • 1 lemon (juiced)
  • crushed red pepper flakes
  • black sesame seeds
  • Maldon salt


  • Rinse lentils, removing any debris and add to a pot with 3/4 cups of water. Bring to a boil for 2-3 minutes, reduce heat to low and simmer covered until lentils are tender. Add more water if necessary drain any excess water if needed when done cooking. The length of time cooking will vary based on the freshness of the lentils and temperature of flame, but approximately 15-25 minutes should get you close.
  • While lentils are cooking bring a tall pot of water to a boil.
  • Prepare an ice bath by placing water and ice in a mixing bowl.
  • Place green beans in large pot of boil water, cook for 2-3 minutes (test to make sure the beans are to your liking of crispness/softness and transfer via a slotted spoon to the ice bath when they are- err on the side of under done). Keep pot of water boiling for poaching the eggs.
  • Set green beans aside and prepare dressings.
  • For the lentil dressing combine 2 tablespoons of liquid (melted) coconut oil, 2 teaspoons of ume plum vinegar and 1/4 teaspoon of sea salt. Taste, adjust salt to your preference.
  • For the miso tahini dressing combine 2 tablespoons of light yellow miso, 2 tablespoons of tahini, juice of one lemon, 1 teaspoon of mirin. Add water by the tablespoon until you are pleased with the consistency.
  • When lentils are done cooking place in a mixing bowl and add dressing to taste.
  • Heat a cast iron skillet, coated with coconut oil over medium/high heat. Add green beans, stir lightly, add a splash of water and cover the pan. Let cook for two minutes (check to make sure there searing not burning). Give them another good stir and repeat. Remove green beans from pan and place on serving platter. Drizzle with miso tahini dressing and sprinkle with black sesame seeds before serving.
  • Add more coconut oil to the cast iron skillet and cook the bok choy in a similar method as the green beans, keeping a close eye to make sure the leaves are searing not burning.
  • Transfer greens to a serving bowl. Add lentils.
  • To poach eggs, reduce heat of boiling pot of water to a simmer. Crack eggs, individually, into a ramekin or small dish. Add eggs to boiling water, one at a time, very gently and at water level. Gently swirl water in pot with a slotted spoon, helping the egg white to gather around the yolk.
  • Cook eggs for 4 minutes, then use a slotted spoon to remove one egg from water (check the first egg to make sure you like the consistency of the yolk, cook second egg for longer if you prefer a less runny yolk)
  • Add drained poached egg to the bowl with the lentils and bok choy, sprinkle with crushed red pepper flakes and Maldon salt. Serve and enjoy!


* Freshness is important for poaching eggs- the fresher the egg the easier it will be to get the whites to gather around the yolk! Also, poaching eggs can be tricky but doesn't have to be! If you're particular about your eggs, have an extra on hand and do a test with the first one- chances are good you'll love it but if not you can adjust your cooking time accordingly!

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Reader Comments

  1. Sharyn|

    Gorgeous, healthy food styled to perfection. This is a feast for the eyes as well as the taste buds! :)

  2. Amanda|

    I love beluga lentils, great photos. But, I thought you were vegan?
    When did that change?

    • Sarah Yates|

      Thanks Amanda! I mentioned it a bit ago in a health update post (it lives in the archives and also on the Crohn’s page if you want to read about the reasons why I started incorporating animal protein and my experiences since doing so)! Eggs are my go-to. I was planning on keeping the site with just vegan recipes but our friends have been giving us these gorgeous chicken eggs from their chickens and I was dying to share! :)