Lentils and Eggs Lentils and Eggs

Author: Canadian Living

A subtly spiced stew makes a tasty bed for crisp-edged fried eggs. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009



In shallow Dutch oven, heat oil over medium heat; cook chorizo until brown, about 3 minutes.

Stir in onion, celery, carrot and garlic; cook, stirring occasionally, until softened, about 4 minutes. Stir in cumin, cayenne pepper and cinnamon for 1 minute. Stir in tomato paste until dry.

Add chicken broth, lentils, tomatoes and 1 cup (250 mL) water; bring to boil, scraping up any browned bits. Reduce heat, cover and simmer until lentils are tender but not mushy, about 30 minutes. Sprinkle with coriander. Serve with fried eggs.

Nutritional facts Per serving: about

  • Sodium 1008 mg
  • Protein 29 g
  • Calories 462.0
  • Total fat 22 g
  • Potassium 998 mg
  • Cholesterol 239 mg
  • Saturated fat 7 g
  • Total carbohydrate 38 g


  • Iron 51.0
  • Folate 132.0
  • Calcium 10.0
  • Vitamin A 45.0
  • Vitamin C 23.0
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Lentils and Eggs