Skillet Lentils with Spinach & Egg

Hard cooked eggs provide a soft, creamy contrast to the mild tang of the warm lentil salad in this quick lunch.

  • Prep time: 10 min
  • Makes: 1 to 2
  • Cook time: 12 min
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Nutritional Information

  • Calories
    .
    520
  • Fat
    .
    22 g
  • Saturated Fat
    .
    4.5 g
  • Potassium*
    .
    1400 mg
  • Cholesterol
    .
    350 mg
  • Carbohydrates
    .
    49 g
  • Fibre
    .
    13 g
  • Sugars
    .
    0 g
  • Protein
    .
    34 g
  • Sodium
    .
    730 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 tbsp / 15 ml olive oil
4 oz / 113 g roughly chopped fresh mushrooms
1 small onion or shallot, chopped
2 cloves garlic, minced
2 cup / 500 ml baby spinach
1 cup / 250 ml canned lentils, drained and rinsed (see tip)
1 tomato, chopped
2 tsp / 10 ml balsamic vinegar (or to taste)
Pinch each salt and pepper (or to taste)
1 package / 88 g Eggs2go! Omega 3 Hard Boiled Snack Pack, quartered
Shredded Parmesan cheese (optional to taste)

Directions

  1. Heat oil in a medium nonstick skillet set over medium heat. Add mushrooms and onion; sauté for 5 minutes or until golden. Add garlic; cook 1 minute.

  2. Add spinach, lentils and tomato; cook, stirring until lentils are heated through and spinach is wilted. Add balsamic vinegar, salt and pepper; adjust seasonings to taste.

  3. Gently stir egg quarters into skillet, cover and cook for 1 minute or until warmed through. Serve with cheese (if using).

Tips

  1. This recipe uses about 1/2 of a 19 oz (540 ml) can of lentils. Reserve the extra in the refrigerator for up to 2 days to toss into soups, salads or even make a second batch of this yummy recipe!

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled Snack Pack

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

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