How to Easily Prepare Lentils with Eggs in Minutes

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Christina Flores

· 2 min read

Healthy Food Recipes: Lentils with Eggs

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

Servings: 4


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

Steps to Cook:

  1. In a medium saucepan, combine the lentils and broth. Bring to a boil over high heat.
  2. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still have a slight bite to them. Drain any excess liquid if needed.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
  4. Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
  5. Stir in the cooked lentils and season with salt and black pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld.
  6. Create 4 wells or spaces in the lentil mixture and crack the eggs directly into them. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
  7. Serve the lentils and eggs immediately, garnished with the chopped parsley or cilantro.

Cook’s Note:

  • For a heartier meal, serve the lentils and eggs over cooked quinoa, brown rice, or whole-grain toast.
  • Adjust the spices to your taste preference. Add more or less cayenne pepper depending on your desired level of heat.
  • You can also use a combination of lentils, such as red and green, for a more visually appealing dish.
  • To make this dish vegetarian or vegan, omit the eggs and serve the lentils as a side dish or over roasted vegetables.
  • This recipe can be easily doubled or tripled to serve a larger crowd.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 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!