Stewed Lentils with Poached Eggs
Serves
6
Prep Time
7 min
Cook Time
35 min
Print Recipe
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.
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 onion, sliced
- 1 ½ cups (375 mL) mushrooms, quartered
- 3 cloves garlic, minced
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) 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 (750 mL) brown lentils, rinsed well
- 4 cups (1 L) 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 | |
|---|---|
| Calories | 574 |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 79 g |
| Fibre | 21 g |
| Sugars | 4 g |
| Protein | 37 g |
| Sodium | 461 mg |