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Lentils.org

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Green Lentil Shakshuka Bowl

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) cilantro, leaves and stems

    2 cups (500 mL) parsley, leaves and stems

    1 cup (250 mL) baby kale

    3 each, garlic clove

    2 tsp (10 mL) salt

    ½ cup (125 mL) water

    ½ cup (125 mL) canola oil

    1 Tbsp (15 mL) lime juice

    1 lb (500 g) whole green lentils, cooked, drained, divided

    4 cups (1 L) low-sodium vegetable stock

    10 each, eggs

    5 cups (1.25 L) farro, cooked to tender

    15 oz (425 g) Cotija cheese, crumbled


Directions

  1. Preheat oven to 350°F (180°C).
  2. Place cilantro, parsley, kale, garlic, salt, water, oil, lime juice, and ¼ lb (125 g) lentils into a food processor and pulse until a smooth pesto-like consistency is reached.
  3. Fold the remaining lentils into the sauce.
  4. In a large hotel pan over medium heat, add the sauce and sauté with the vegetable stock for 2 minutes to warm through and mellow out the garlic.
  5. When sauce is hot throughout, reduce heat to low and crack eggs into the pan, leaving space between each. Cover pan with foil and place in oven for 10 minutes.
  6. Check doneness of the eggs. When ready to serve, serve a scoop of sauce and one egg over ½ cup (125 mL) serving of farro and garnish with 1 1/2 oz (45 g) of Cotija cheese.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 451
  • Total Fat 27 g
  • Saturated Fat 9 g
  • Cholesterol 223 mg
  • Carbohydrates 34 g
  • Dietary Fibre 7 g
  • Sugar 2 g
  • Protein 22 g
  • Sodium 1055 mg
  • Potassium 407 mg
  • Folate 141 mcg