Lentil and Baked Egg Bowls

Lentil and Baked Egg Bowls

A comforting and nourishing bowl featuring quickly simmered red lentils in a rich, herby broth, topped with perfectly baked eggs and fresh spinach. A complete and easy high-protein, low-fat meal.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, heat 1 teaspoon olive oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves; cook for 1 minute until fragrant.
  3. Add 1 1/2 cups rinsed red lentils, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender.
  4. While lentils are simmering, spray a small oven-safe dish with non-stick spray and crack 4 large eggs into it. Bake in the preheated oven for 10-15 minutes, or until whites are set and yolks are to your liking.
  5. Once lentils are cooked, stir in 4 cups fresh spinach until wilted. Divide the lentil mixture into four bowls. Top each with a baked egg and a dollop of 1/2 cup low-fat cottage cheese. Serve immediately.

Notes

Red lentils cook faster than green or brown lentils and don't require pre-soaking. The cooked lentils can be stored in the fridge for up to 4 days, making this an excellent meal prep option. Reheat gently and top with a freshly baked egg.

Nutrition (per serving)