Description
A cozy and nutritious hash featuring poached eggs and lentils, packed with protein, fiber, and essential nutrients.
Ingredients
Scale
- 3 cups lentils (pre-cooked or canned, drained and rinsed if canned)
- 2 tablespoons avocado oil
- 1/2 cup onion, diced
- 1 yellow bell pepper, diced
- 4 tomatoes, diced
- 2 ounces mushrooms, sliced
- 1 1/2 cups baby spinach
- 2 tablespoons Sriracha sauce
- 1 teaspoon all-purpose seasoning
- Salt & pepper, to taste
- 8 eggs, poached
- Parsley, chopped for garnish
Instructions
- Prep your ingredients first: dice the onion, bell pepper, and tomatoes; slice the mushrooms and chop the parsley.
- Heat 2 tablespoons of avocado oil in a skillet over medium heat.
- Add the diced onion and all-purpose seasoning; sauté for about 5 minutes until translucent.
- Add the yellow bell pepper and sauté for another 5 minutes.
- Stir in the mushrooms and tomatoes; cook for an additional 5 minutes.
- Add the lentils and Sriracha; cook for 2–3 minutes until heated through.
- Stir in the spinach and cook for 1 minute until wilted.
- Season with salt and pepper to taste.
- Top with poached eggs and garnish with parsley.
- Serve immediately with extra lemon or Sriracha if desired.
Notes
You can make the lentils ahead of time for easier meal prep. If poaching eggs feels intimidating, soft-boiled or fried eggs work great too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 320mg
Keywords: breakfast, healthy, lentils, poached eggs, vegetarian