Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg
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Recipe by

Ellie Krieger

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Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg

Prep Time: 5 Minutes

Total Time: 20 Minutes

Servings: 4

Avatar photo

Recipe by

Ellie Krieger

View All

Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) olive oil
  • ¼ cup (60 mL) chopped shallots
  • 2 tsp (10 mL) chopped fresh thyme leaves, or ½ tsp (2 mL) dried
  • 2 cups (500 mL) cooked green lentils
  • 1 cup (250 mL) coarsely chopped spinach leaves
  • 1 cup (250 mL) grape tomatoes, quartered
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • 2 oz (60 g) feta cheese, crumbled
  • 4 large eggs
  • 1 Tbsp (15 mL) chopped parsley

Directions

  1. Heat the oil in a 10 inch skillet that has a lid, over a medium-high heat. Add the shallots and cook until they have softened and are beginning to brown, about 1 minute. Stir in the thyme, then add the lentils, spinach, tomatoes, salt, and pepper, stirring just enough to combine. Reduce the heat to medium-low. Sprinkle the feta on top of the mixture, then make 4 wells in the mixture and crack an egg into each.
  2. Cover and cook until the egg whites are set but the yolks are still runny, 7-8 minutes.
  3. To serve, use a spatula to transfer the eggs and lentil mixture to serving plates. Serve garnished with the parsley.

Nutritional Information

  • Serving Size: 1 egg + 3/4 cup (175 mL) lentil mixture
  • Per serving:
  • Calories 300
  • Total Fat 15 g
  • Saturated Fat 5 g
  • Cholesterol 200 mg
  • Carbohydrates 25 g
  • Dietary Fibre 9 g
  • Protein 8 g
  • Sodium 358 mg

Tags

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www.lentils.org