Name: Shakshuka with Lentils
Total time: 30 min
Ingredients: 3 1/2 cups store-bought arrabbiata tomato sauce; 12 eggs; 5 1/2 ounces leeks; sliced up to 1 inch into the greens; 7 ounces frozen green peas; 10 ounces red lentils; pinch of salt; pinch of chile flakes; pinch of cumin

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How this works

Shakshuka with Lentils

Shakshuka is a great example of a meal one can make including foods, like lentils, that have a long shelf life.

Total Time: 30

Course: Dinner

Keyword: clean eating, dairy free, gluten-free, lentils, nut free, shakshuka, vegetarian

Servings:

Author: Kajsa Ernestam, R.D. of Lifesum

Ingredients

3 1/2 cups store-bought arrabbiata tomato sauce
12 eggs
5 1/2 ounces leeks; sliced up to 1 inch into the greens
7 ounces frozen green peas
10 ounces red lentils

Optional:

pinch of salt
pinch of chile flakes
pinch of cumin

Instructions

In a medium-sized pot, boil the lentils according to instructions on the package.
Add tomatoes, leeks and peas into a pan or casserole dish with lid.
When hot, crack the eggs on top and add some salt and optional spices, like chile flakes and ground cumin.
Cover the pan and cook over low heat until egg whites set, about 5 minutes.
Serve with the lentils and enjoy!

Notes

Did you know that lentils are not only rich in protein and minerals, but also high in dietary fiber and vitamin B!

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