Spiced Spinach and Red Lentil Eggs

Name: Spiced Spinach and Red Lentil Eggs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 onions, halved and thinly sliced; 4 clove garlic, chopped; 1.5 tbsp smoked paprika; 500 g passata; 500 ml vegetable stock; 150 g red lentils; 400 g frozen spinach; 400 g can borlotti beans; 10 g basil, chopped; 2 tomatoes; 8 eggs

A nutritious and protein-packed one-pan meal featuring tender red lentils, vibrant spinach, and smoky spices. This hearty vegetarian dish is topped with perfectly poached eggs, making it ideal for a healthy brunch or a comforting midweek dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

olive oil
1 tbsp
onions, halved and thinly sliced
2
garlic, chopped
4 clove
smoked paprika
1.5 tbsp
passata
500 g
vegetable stock
500 ml
red lentils
150 g
frozen spinach
400 g
can borlotti beans
400 g
basil, chopped
10 g
tomatoes
2
eggs
8

Step-by-Step Instructions

Heat the olive oil in a large, deep frying pan over medium heat. Add the sliced onions and sauté for about 10 minutes, stirring occasionally, until they are soft and translucent.

Stir in the chopped garlic and smoked paprika, cooking for 1 minute until fragrant. Pour in the passata and vegetable stock, then add the red lentils and frozen spinach. Bring the mixture to a boil.

Reduce the heat to a simmer, cover the pan, and cook for 25–35 minutes. The lentils should be tender and the sauce thickened.

Stir in the borlotti beans (including the liquid from the can), chopped basil, and tomato wedges. Mix well to combine.

Use a large spoon to create eight small wells in the lentil mixture. Carefully crack one egg into each gap. Cover the pan and cook over low heat for about 5 minutes, or until the egg whites are fully set but the yolks remain slightly runny.