Meatless doesn’t mean unsatisfying. Poached Eggs & Lentil Hash is so hearty you won’t miss the meat I promise!!
Heart healthy lentils combined with savoury veggies and topped with a poached egg, Poached Eggs & Lentil Hash is perfect for brunch or dinner.
I love trying new recipes in the kitchen. Whether it’s a new ingredient or technique, discovering what you can create is so much fun.
We all know how good lentils are for you, so it was time to create an inspiring new dish to highlight these wonderful little gems. With such a wonderful variety to choose from, adding pulses to your diet is so easy, tasty and of course healthy.
Deciding to do a few meatless dishes throughout the week is always exciting. Really with all the wonderful food choices we have, you can whip up a nice satisfying and tasty meal in a very short period of time. Today I decided to use black beluga lentils in my Poached Eggs & Lentil Hash recipe. The texture is so nice and dense, they hold their shape and pair up well with the veggies in this dish.
Of course you can use canned lentils if you don’t want to cook up your own, but cooking lentils is easier than you think. The one thing I love about lentils is that you can cook up a huge batch and have them ready to use throughout the week. They are wonderful in dishes from breakfast to dinner and in desserts too.
So basically guys and gals this recipe is so easy and doesn’t require any fancy ingredients or anything. If you are cooking your own lentils, that is the first thing you will do. This can be done a day or two before since they store so well in the fridge for later use. If you are using canned lentils, be sure to drain and rinse well.
I diced up my veggies. For this recipe I used red onion, yellow bell pepper, fresh tomatoes, mushrooms and baby kale. Along with the usual salt and pepper I also used Herbs de Provence and Sriracha sauce.
Sauté the onions, add the veggies and lentils, add the kale and season with salt and pepper.
With this dish I tried a new technique to cook the poached eggs. As you know cooking poached eggs in not difficult, but can be time consuming, especially if you are doing it for a crowd like for brunch. Check out this link to Food & Wine as Justin Chapple shows you how to easily make a “crowd sized” batch of poached eggs. It works and this will now be my “go to” way to do this!!
Spoon some of the lentil/veggie mixture into a serving bowl, top with a poached egg and DIG IN!!
Next time you want to experiment with a meatless meal option this Poached Eggs & Lentil Hash recipe is worth a try. Hearty and healthy you will love just how tasty and satisfying meatless can be.
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- 4 cups lentils (pre-cooked or canned)
- ½ red onion (diced)
- 1 large yellow bell pepper (diced)
- 4 medium fresh tomatoes (diced)
- 4-5 large fresh mushrooms (sliced)
- 1½ cups baby kale
- 2 Tbsp. Olive oil
- 1 tsp. Herbs de Provence seasoning
- 2 tsp. Sriracha sauce
- Salt & pepper
- 6 eggs (poached)
- Pre-cook your lentils (this can be done a day or two in advance)
- If you are using canned, drain and rinse
- Start your egg poaching (your method of choice)
- Heat oil in heavy skillet
- Add onions and Herb de Provence seasoning
- Sauté for 5 minutes
- Add peppers and cook for 5 minutes
- Add lentils, mushrooms and tomatoes and cook for 5 minutes
- Add kale and cook for 1 minute
- Remove from heat
- Add Sriracha sauce and mix
- Season with salt and pepper
- Spoon into serving bowl
- Top with poached egg
- Garnish with kale