Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg – Lentils.org

Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg

  By EllieKrieger  ,

June 13, 2017

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  • Prep: 5 Minutes
  • Cook: 15 Minutes

  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 4
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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.

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

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Nutrition Facts

Serving Size1 egg + 3/4 cup (175 mL) lentil mixture
Calories300
Sodium358 mg
Protein8 g
Cholesterol200 mg
Total Fat15 g
Saturated Fat5 g
Total Carbohydrates25 g
Dietary Fiber9 g