Stewed Lentils with Poached Eggs

Ingredients

Serves

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1 tbsp olive oil

1 onion, sliced

1 1/2 cup button mushrooms, quartered

3 garlic cloves, minced

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cinnamon

1/2 tsp salt

3 cup brown lentils, rinsed

4 cup vegetable or chicken broth

1 pint of grape tomatoes

4 large handfuls of spinach

6 egg poached

Amount Per Serving

574 Calories

Fat

13 g

Saturated fat

3.5 g

Sodium

461 mg

Protein

37 g

Fibre

21 g

Carbohydrate

79 g

In a large skillet over medium heat and add oil, once hot, add onion and cook for 3 mins, then add mushrooms and garlic and cook for another 5 mins.
Next add spices, stir with a wooden spoon and cook out for 1 minute. Add lentils, and broth, bring to a boil and then reduce to a simmer. Add grape tomatoes, and cook for 25-30 mins, stirring occasionally. Remove from heat, stir in spinach and top with poached eggs.