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
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
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
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.
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.
Gently stir egg quarters into skillet, cover and cook for 1 minute or until warmed through. Serve with cheese (if using).
Tips
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!
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 MoreTips: Kid-friendly Ideas
A fun, nutritious twist for the young or young at heart. Serve your egg salad in hollowed out cucumber 'boats'. Garnish with bell pepper triangle 'sails' on toothpicks!