Recipes

Stewed Lentils with Poached Eggs

Lentils are nutrition powerhouses and when paired with eggs, they will keep you full for hours. This dish comes together quickly and is even better the next day.
Serves 6
Prep Time 7 min
Cook Time 35 min

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 ½ cups (375 mL) mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp (2.5 mL) turmeric
  • ½ tsp (2.5 mL) cumin
  • ½ tsp (2.5 mL) cinnamon
  • ½ tsp (2.5 mL) salt
  • ½ tsp (2.5 mL) pepper
  • 3 cups brown lentils, rinsed well
  • 4 cups vegetable or chicken broth (low sodium)
  • 1 pint grape tomatoes
  • 4 large handfuls of spinach
  • 6-12 large eggs, poached

Instructions

  • Step 1

    In a large skillet over medium heat and add oil, once hot, add onion and cook for 3 mins, then add mushrooms and garlic and cook for another 5 mins.

  • Step 2

    Next add spices, stir with a wooden spoon and cook out for 1 minute. Add lentils, and broth, bring to a boil and then reduce to a simmer. Add grape tomatoes, and cook for 25-30 mins, stirring occasionally. Remove from heat, stir in spinach and top with poached eggs.

Nutrition Facts

Per serving
Calories574
Fat13 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate79 g
Fibre21 g
Sugars4 g
Protein37 g
Sodium461 mg