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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
minutes
mins
Course:
Dinner
Keyword:
clean eating, dairy free, gluten-free, lentils, nut free, shakshuka, vegetarian
Servings:
4
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!