Forktionary

Baked Eggs With Lentils Recipe

This vibrant Spanish-inspired dish is perfect for a delightful brunch or a comforting supper. Imagine tender lentils simmered with fragrant vegetables, then topped with perfectly baked eggs and a hint of sherry. It's also amazing as a dip with pita bread – skip the eggs for a hearty vegetarian appetizer! This recipe is quick to prep and incredibly flavorful.

Prep Time 20 mins
Cook Time 90 mins
Calories 297.6 kcal
Protein 28g
Rating 4.0 (1 Reviews)
Baked Eggs With Lentils 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Eggs With Lentils

  • 1 cup green or brown lentils
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 0 green pepper
  • 1 red bell pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 1 bay leaf
  • 4.5 cups water
  • salt and pepper, to taste
  • 4 large eggs
  • 1 tablespoon sherry (optional)
  • fresh parsley sprigs, for garnish

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How to Make Baked Eggs With Lentils

  1. Rinse 1 cup of green or brown lentils under cold water.
  2. In a large pot, combine the lentils with 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the lentils are tender but not mushy.
  3. While the lentils simmer, prepare the vegetables. Finely chop 1 medium onion, 2 cloves garlic, and 1 red bell pepper.
  4. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  5. Drain the cooked lentils and add them to the skillet along with 1 (14.5 ounce) can of diced tomatoes (undrained), 1/4 cup chopped fresh parsley, 1 bay leaf, and 1/2 cup of water.
  6. Season generously with salt and pepper to taste. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, or until most of the liquid has evaporated and the mixture has thickened.
  7. Preheat your oven to 400°F (200°C).
  8. Remove the bay leaf from the lentil mixture. Transfer the mixture to a lightly greased oven-safe dish.
  9. Using the back of a spoon, create 4 small wells in the lentil mixture.
  10. Crack 4 large eggs gently into the wells.
  11. Drizzle 1 tablespoon of sherry (optional) over the eggs.
  12. Cover the dish and bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  13. Garnish with fresh parsley sprigs and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

29g

Fat

13g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beans Eggs Dairy Spanish European Vegetarian Eggs Dietary One Dish Meal Lentils 4 Hours Or Less