Middle Eastern · Brunch
Spiced Lentil and Egg Bowl
Warm brown lentils simmered with cumin, turmeric and garlic form a soft bed for two fried eggs finished with runny yolks. Spiced with chili and cracked pepper, topped with cilantro, mint, yogurt and lemon, this bowl is served with warm pita for scooping.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
23.8gProtein
24.5gFat
45.2gCarbs
4.8gSugar
9.6gFiber
520mgSodium
412mgChol
6.1gSat Fat
820mgPotassium
130mgCalcium
6.2mgIron
1.1mcgVitamin B12
10mgVitamin C
vegetarian
high-fiber
spice-route
weekend-brunch
vegetarian
Instructions
1
Prep
Rinse the brown lentils under cold water until clear. Dice the onion and mince the garlic. Chop the cilantro and mint.
2
Simmer
Combine lentils and water in a saucepan over medium-high heat, bring to a boil, reduce to low, and simmer uncovered 18-20 minutes until tender and most water absorbs.
3
Build
Heat oil in a skillet over medium heat, add onion and cook 4-5 minutes until soft. Stir in garlic, cumin, turmeric and chili powder; cook 1 minute until fragrant. Fold in cooked lentils, season with salt and pepper, and warm through over low heat 2 minutes.
4
Fry
In the skillet, add a touch more oil, crack in the eggs and fry over medium-low heat 3-4 minutes until whites are fully set and yolks remain soft and jammy.
5
Plate
Spoon lentils into a bowl, lay fried eggs on top, add yogurt, scatter cilantro and mint, squeeze lemon juice, and serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 2/3 cup130g brown lentils, dry
- 2 cup480ml water
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp chili powder
- 4 tbsp60g plain yogurt
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp lemon juice
- 11 pita (70g)
- salt, to taste
- black pepper, to taste
