Poached Eggs & Lentil Hash

Course: Brunch/Dinner

Cuisine: Lentils

Keyword: Meatless Monday

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: servings

Calories: 741kcal

Author: Gloria Duggan | Homemade & Yummy

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.

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US Customary - Metric

Ingredients

3 cups lentils (pre-cooked or canned)
½ cup onion (diced)
1 yellow bell pepper (diced)
4 tomatoes (diced)
4-5 mushrooms (sliced)
1 ½ cups baby spinach
2 tablespoons avocado oil
2 tablespoons Sriracha sauce
1 teaspoons all purpose seasoning
Salt & pepper (to taste)
Parsley (for garnish)
8 eggs (poached)

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!!

Video

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.

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Nutrition

Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.