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shakshuka with lentils
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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 Time30 minutes
Course: Dinner
Keyword: clean eating, dairy free, gluten-free, lentils, nut free, shakshuka, vegetarian
Servings: 4

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!