Green Lentil Shakshuka Bowl –

Green Lentil Shakshuka Bowl

  By lentilsorg  , ,   

November 20, 2018

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This bowl makes for a mouthwatering savoury breakfast. Fresh parsley, cilantro, and kale, garlic, lime, lentils, eggs, farro, and Cotija cheese are a flavour combination you won't soon forget!

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 10


  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.


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


Nutrition Facts

Serving Size1 1/3 cups (325 mL)
Sodium1055 mg
Potassium407 mg
Protein22 g
Cholesterol223 mg
Sugar2 g
Total Fat27 g
Saturated Fat9 g
Total Carbohydrates34 g
Dietary Fiber7 g