Hearty Lentil and Vegetable Skillet
A quick and easy one-pan lentil and vegetable hash packed with protein and flavor, perfect for a light, satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
360
Calories
Macros · per serving
32g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 2 cups canned lentils
- 2 tablespoons tomato paste
- 2 cloves garlic
- 4 cups spinach
- salt — to taste
- black pepper — to taste
- 4 egg
- 2 tablespoons parsley
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Dice the onion, red bell pepper, and zucchini, then add them to the skillet. Sauté for about 5 minutes or until they start to soften.
- 3
Rinse and drain the canned lentils. Add them to the skillet along with tomato paste and minced garlic. Stir well to combine.
- 4
Cook for another 3 minutes, until heated through.
- 5
Add spinach to the skillet and stir until wilted, about 2 minutes. Season with salt and black pepper to taste.
- 6
Create four small wells in the mixture and crack an egg into each well.
- 7
Cover the skillet and cook until the eggs are set to your desired level, about 5 minutes.
- 8
Garnish with chopped parsley before serving.
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