How to Quickly Cook Lentils and Eggs for Beginners

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Christina Flores

· 2 min read

Healthy Food Recipes: Lentils and Eggs

Prep Time

15 minutes

Cook Time

35 minutes

Additional Time

10 minutes

Total Time

60 minutes




  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large eggs
  • 2 tablespoons chopped fresh parsley or cilantro

Steps to Cook

  1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set the lentils aside.

  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onion is translucent.

  3. Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.

  4. Stir in the cooked lentils, cumin, paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.

  5. Create 4 small wells or indentations in the lentil mixture. Crack one egg into each well.

  6. Cover the skillet and cook for 8-10 minutes, or until the egg whites are set but the yolks are still runny.

  7. Remove the skillet from heat and garnish the dish with the chopped fresh parsley or cilantro.

Cook’s Note

  • For a creamier texture, you can mash some of the lentils with a fork or potato masher before adding the eggs.
  • Adjust the amount of cayenne pepper to your desired level of spiciness.
  • Serve the lentils and eggs with whole-grain toast, roasted vegetables, or a fresh salad for a complete and satisfying meal.
  • This dish can be easily adapted to be vegetarian or vegan by omitting the eggs and using a plant-based protein source, such as tofu or tempeh, instead.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!