Stewed Lentils with Poached Eggs
Serves
6
Prep Time
7 min
Cook Time
35 min
Print Recipe
Lentils are nutritional powerhouses and when paired with eggs, they will keep you full for hours. Quick to prepare, it's also a meal that is even better the next day, and is an excellent way to introduce healthy vegetarian options into your family's menu.
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 |