Spiced Lentils and Scrambled Eggs
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This vibrant, one-pan dish brings together hearty lentils, scrambled eggs, and colorful veggies, creating a satisfying, nutrient-packed meal that’s as delicious as it is easy to prepare. It’s the perfect way to fuel your morning!
Ingredients:
Directions:
This recipe was sourced from Food Network. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Food Network
Ingredients:
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon sweet Spanish paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon allspice
- Pinch of ground nutmeg
- 2 medium bell peppers (red, yellow, or orange, about 7 ounces each), diced
- 1 small onion (about 4 ounces), diced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons capers
- 2 cloves garlic, minced
- 1 cup dried red lentils
- 4 large eggs, beaten
- 1 cup cherry tomatoes (about 8 ounces), halved
- 1/2 cup pitted kalamata olives, roughly chopped
- Fresh basil, chopped (optional, for garnish)
Directions:
- Cook the Vegetables:
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, diced bell peppers, onion, 2 teaspoons salt, and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 6-7 minutes. Add the capers and garlic, and cook for another minute until the garlic becomes fragrant. - Prepare the Lentils:
Stir in the lentils and add 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils are tender and most of the water has evaporated, about 10-12 minutes. - Scramble the Eggs:
Push the lentils to the edges of the pan, creating a space in the center about 6 inches wide. Add the remaining 1 tablespoon of olive oil to the center and reduce the heat to medium-low. Pour in the beaten eggs and gently stir them with a rubber spatula as they begin to set. Continue cooking, pushing the eggs around, until they’re softly scrambled, about 6-8 minutes. - Combine the Ingredients:
Once the eggs are cooked, fold the lentils into the eggs. Add the halved cherry tomatoes and chopped olives, mixing everything together. - Serve:
Divide the mixture into bowls and, if desired, garnish with fresh chopped basil. Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
This recipe was sourced from Food Network. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
