Vegetable Ricebowl with Lentils + Poached Egg with Tomatoes, Caramelized Onions, and Mustard

Y has a growing preference towards ricebowls, instead of the usual rice + vegetable/meat dish. For this ricebowl recipe, I added lentils (a high-protein high-fiber legume) to his usual veggie ricebowl. Adding mustard is optional, but Y found the tangy taste yummy! 

Vegetable Ricebowl with Lentils + Poached Egg with Tomatoes, Caramelized Onions, and Mustard for baby/toddler

Ingredients

Ricebowl

1 cup of cooked rice (I used red rice here)
1/2 cup of lentils 
Malunggay leaves
1/2 cup of carrots, finely chopped
Sesame oil
Sesame seeds

1. Bring 2 cups of water to a boil, then add your lentils. Keep on high heat until the water boils, then bring down to medium-low heat, and let simmer for 20-30 minutes or until the lentils are soft and cooked.
2. Coat a separate pan with sesame oil, and add your cooked rice, cooked lentils, and finely chopped carrots.
3. Let the carrots cook for a few minutes, then add the malunggay leaves. Simmer for 1-2 minutes then remove from heat.
4. Sprinkle some sesame seeds for added sesame flavor. 

Poached Egg Mix

1 medium-sized egg
1/4 of an onion
1 tsp coco sugar
Fresh tomatoes, diced
Mustard (optional) 

1. Poach your egg over boiling water and remove it once you've reached your yolk-doneness preference. You may find a step-by-step procedure here.
2. Lay your poached egg on top of the mixed veggie rice. 
3. On a separate pan, fry your onions over some oil, until it turns golden brown. Sprinkle the coco sugar over the onions until you get an even brown coating.
4. Serve the caramelized onions, fresh tomatoes, and a squeeze of mustard around the poached egg.