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Poached Eggs & Lentil Hash

*Updated* / By: 221 Comments

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Meatless doesn’t mean unsatisfying. Poached Eggs & Lentil Hash is so hearty you won’t miss the meat I promise! Healthy, packed with veggies and lots of protein.

Lentils and eggs create a protein-packed meal for brunch or dinner. If you have never tried black beluga lentils, check out this recipe. Meatless and gluten-free too.

Poached Eggs & Lentil Hash in a pan garnished with fresh parsley ready to serve.

Foolproof poached eggs are easier than you think. Check out below for ALL the ways you can poach an egg.

Most households try to incorporate healthy eating into the meal plan a few times a week (or more). Our house is no exception. However, boring food is not an option. It can be healthy, but it has to be tasty too.

RECIPE and INSTRUCTIONS for lentils with eggs are at the bottom of this post.

Eggs are a great way to pack in some protein. We always have hard-boiled eggs in the fridge for snacking. Perfect for on the go any time of the day, and also ready to whip up some flavoured devilled eggs too.

Have you ever tried Pickled Eggs? By far the most popular post on my blog.

Ingredients Shopping List

In this poached egg recipe, I have combined cooked lentils and lots of veggies to create a hearty, delicious meal. If you are looking to cut down on meat, this is the perfect place to start.

  • lentils (pre-cooked or canned)
  • onion
  • bell pepper
  • fresh tomatoes
  • mushrooms
  • spinach
  • oil
  • Sriracha sauce
  • All-purpose seasoning
  • salt & pepper
  • parsley
  • eggs

If you do not want to cook dry lentils, no problem. Feel free to use canned lentils for this recipe.

A measuring cup of black lentils ready to cook.

If you would like to experiment, I suggest you try some *(affiliate) black beluga lentils. Perfect for a meatless sauce like Spicy Beluga Pasta Sauce.

They are also known as caviar lentils. Less common than the traditional red, yellow and green lentils. They retain their shape when cooked, and remain on the firmer side.

You can easily substitute in *(affiliate) French green lentils. Give my Puy Lentil Recipe for a healthy pasta sauce a try. They work great in Green Lentil Cream Cheese Balls too. A fun and healthy appetizer.

Making Poached Eggs and Lentil Hash

Parts of this recipe can be made ahead of time.

If you are using canned lentils, they are already cooked. If you are using dry lentils, you will have to cook them before adding them to the recipe. Check package directions. They can be prepared up to a few days ahead of time and kept in the fridge till ready to use.

Lentils in a pan cooking with peppers, onions and spinach.

Preparing The Hash

  • Pre-cook lentils (or use canned, be sure to rinse and drain).
  • Dice up all the veggies and set aside.
  • Heat oil in a heavy skillet.
  • Add onions and seasoning. Cook for 5 minutes.
  • Add peppers, and cook for 5 minutes.
  • Add mushrooms and tomatoes, cook an additional 5 minutes.
  • Add lentils and Sriracha, cook 3-4 minutes.
  • Add spinach and cook for 1 minute.
  • Remove from heat. Season with salt and pepper.
  • Top with poached eggs, garnish parsley and ENJOY!

I used *(affiliate) All-purpose seasoning for this recipe. Feel free to swap it out for *(affiliate) Italian, Greek or your favourite blend. If you prefer a non-spicy version, leave out the *(affiliate) Sriracha sauce.

Easiest Way To Poach An Egg

Do you have a favourtie way of making poached eggs? I have tried all kinds of cooking methods.

Poached Eggs & Lentil Hash in a pan ready to garnish and serve.
  • sous vide method
  • egg poacher cups
  • electric egg poacher
  • poached eggs with cling film (see below)
  • muffin tin poached eggs
  • in a pot of water with/without vinegar (like I used)
  • air fryer method

Since there are so many ways to make that perfect egg, I will let YOU decide on which method you prefer.

To make these easy poached eggs I used the simple method of a pot and simmering water. No vinegar, no swirling, no “secret” technique. These were the best poached eggs I have ever made.

Eggs & Lentil s getting garnished with fresh parsley before serving.
  • Get a pot of water to boiling
  • Turn down the heat to just above a simmer.
  • Gently drop each egg into the water (I like to break them into a small dish first).
  • DO NOT swirl or touch the eggs.
  • Simmer about 3-4 minutes.
  • Remove with a slotted spoon onto a paper towel covered plate to drain.

If you prefer, I have also tried the Jamie Oliver cling film method:

  • Place a piece of film over a cup and cover with cooking spray.
  • Break the egg onto the film.
  • Gather the edges, squeeze out the air, and twist to secure and tie into a knot.
  • Repeat for ALL the eggs you wish to cook.
  • Place the egg bundles into a pot of boiling water.
  • Simmer the eggs until they reach your desired level of perfection.
  • Remove from water and unwrap.
  • Cold eggs will take longer to cook than room temperature eggs.
  • The size of the egg will also determine the cooking time.
  • Typically a large egg will cook in 4-5 minutes for a soft-firm texture.

Can you reheat a poached egg? Yes! They are best consumed immediately, but you can store them in the fridge and reheat them.

Simply remove from the fridge, place in a pot of hot water to heat.

You can also reheat them in the oven. Carefully place eggs on a greased baking dish, covered with foil and place in a moderate oven (300º F) for about 10 minutes. Worked like a charm. Woo Hoo, another great way to make poached eggs for a crowd.

A fork going trough a perfectly poached egg.

Looking for healthy meal alternatives? Poached Eggs & Lentil Hash delivers on taste and nutrition. Hope you give this recipe try soon.

More Main Course Egg Recipes

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Poached Eggs & Lentil Hash Pin Image
Poached Eggs & Lentil Hash in a pan sprinkled with fresh parley, ready to serve.

Poached Eggs & Lentil Hash

Poached Eggs & Lentil Hash is a hearty, high protein, meatless, gluten free meal. Perfect for brunch or dinner. Healthy eating doesn’t have to be boring.
4.98 from 39 votes
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Course: Brunch/Dinner
Cuisine: Lentils
Keyword: Meatless Monday
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 741kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 3 cups lentils (pre-cooked or canned)
  • 1/2 cup onion (diced)
  • 1 yellow bell pepper (diced)
  • 4 tomatoes (diced)
  • 4-5 mushrooms (sliced)
  • 1 1/2 cups baby spinach
  • 2 tbsp avocado oil
  • 2 tbsp Sriracha sauce
  • 1 tsp all purpose seasoning
  • Salt & pepper (to taste)
  • Parsley (for garnish)
  • 8 eggs (poached)
US Customary – Metric

Instructions

  • Pre-cook your lentils (this can be done a day or two in advance).
  • If you are using canned lentils, be sure drain and rinse throughly before using.
  • Heat oil in heavy skillet.
  • Add onions and all-purpose seasoning. Sauté for 5 minutes.
  • Add peppers and cook for 5 minutes.
  • Add mushrooms and tomatoes and cook for 5 minutes.
  • Add lentils and sriracha, cook for 2-3 minutes.
  • Add spinach and cook for 1 minute.
  • Remove from heat.
  • Season with salt and pepper.
  • Top with poached eggs. (Cooked however you like)
  • Garnish with parsley.
  • ENJOY!!

Nutrition Information

Calories: 741kcal | Carbohydrates: 96g | Protein: 50g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 322mg | Potassium: 2016mg | Fiber: 46g | Sugar: 7g | Vitamin A: 2670IU | Vitamin C: 87.7mg | Calcium: 161mg | Iron: 13.3mg

Notes

You can make your poached eggs however you like. They can be made ahead of time (like I mentioned in the post) and heated before serving.
If you are cooking lentils from scratch, follow the package directions. I used 1 cup of lentils and 3 cups of water.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  1. Jo

    Wow I love the lentil hash idea, why didn’t I think of it before! Thank you for this amazing recipe, i’m going to try it soon.

    Reply

  2. Veronika

    I’ve been cooking a lot with lentils recently! It’s such a great options to make a meal vegetarian! Going to try your recipe soon too!

    Reply

  3. Danielle

    I can’t imagine a better morning than the one that starts with poached eggs. There is just nothing better to make for breakfast than these yummies. In fact, any time of the day actually. Super excited to give this hash a try now!

    Reply

  5. Lori | The Kitchen Whisperer

    Oh, Gloria, this hash looks positively amazing! I LOVE a poached egg on just about anything and I’m LOVING that you put it over lentil hash. This is perfect honestly any time of the day. I’m thinking of brunch tomorrow!

    Reply

  7. Anna

    Oh yes! This is my kinda meal! I absolutely LOVE poached eggs, my favourite way to have them! And I will happily eat this for breakfast, lunch or dinner!

    Reply

  8. Amy @ Two Healthy Kitchens

    This looks so delicious! My family has been trying to eat less meat recently, and I have a lot of vegetarian friends who would love this recipe! I love that it is still hearty and protein-packed, even without any meat. 🙂

    Reply

  9. Chef Dennis

    This Poached Eggs & Lentil Hash looks really healthy-licious and satisfying to eat! Ilove that it’s packed with veggies, which our body really needs especially nowadays. I want to try that black beluga lentils, too!

    Reply

  10. Sean@Diversivore

    I love a good poach egg dish, and I think lentils are a fantastic accompaniment! I can just picture a nice runny egg yolk breaking into the lentils too – such a great way to add a rich, unctuous element to pulses. Wonderful idea, and nice and easy to boot. Cheers!

    Reply

  11. Kelly Anthony

    What a great healthy breakfast option for the whole family. We love anything with a perfectly poached egg on top.

    Reply

  14. Pam

    What a beautiful dish! I am so in agreement with you that healthy need not be boring – that makes it so much easier to eat food that is good for you and your family.

    Reply

  16. Lisa

    Oh, wow! I love “hash” and I adore lentils, so this is a great idea. I happen to have a bag of black lentils in my pantry right now, so I’m definitely going to make this for dinner sometime this week. Wow! Love your tips on poaching eggs, too. I have those little silicone egg poachers and while they work — my cups always get flooded with water. Better to just poach them directly in the water. That swirly method with vinegar has always worked for me, but your tip on making them for a crowd and reheating is stellar! I’m doing that for our next brunch party!

    Reply

    • Homemade & Yummy

      We love having this dish for dinner too. So hearty….and the black lentils are fantastic. Yes the eggs really do heat up well. Hope you enjoy this recipe as much as we do.

      Reply

  19. Lauren

    I’ve never made hash with lentils before, this sounds great. I can just imagine all those flavors and textures with the gooey, runny egg. Poached eggs are my kryptonite. Love that its just a touch of heat with that Sriracha!

    Reply

  22. Carol Borchardt

    I have been into lentils lately big time. They’re so versatile, easy to cook and healthy! Love the addition of the poached egg, but I might just fry one up over easy. Great recipe for any meal!

    Reply

  24. Julie

    Poached eggs on ANYTHING is basically my favorite dinner in the whole world! We usually do Indian spiced lentils with our poached eggs; can’t wait to try this lentil hash version!

    Reply

  27. Amanda

    I have some leftover lentils in the pantry from a soup recipe I made, and now I know how I’ll be using them! What a fantastic idea to turn them into a hash and serve with eggs. This will be a perfect breakfast this weekend.

    Reply

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