These berbere lentils are healthy, filling and delicious. With a poached egg and Greek yoghurt on top they're a complete meal!
Here's a healthy dinner idea for ya! And it's so simple and easy too.
I've written about my love for berbere before. It's a North African spice mix which has an amazing spicy flavour which we discovered when we were in Marseilles last year at this amazing little spice shop we found.
You can get it online or make your own blend, there are plenty of recipes online. If you're looking for something else to use it for then definitely give my berbere chicken a go, it is deeeeelicious!
Ingredients you need to make these berbere lentils with a poached egg:
- Olive Oil
- Onion
- Garlic
- Ginger
- Berbere Spice Mix
- Green Lentils
- Vegetable Stock
- Water
- Pasata
- Lemon
- Coriander
- Eggs
- Greek Yoghurt
Keep scrolling to get the full recipe for these berbere lentils...
So let's talk about these lentils. They're so super filling you don't need anything else, just lentils, I know, it's crazy!
It's exactly what you need if you're after healthy comfort food. Curl up on the sofa with a bowl of these spicy lentils topped with a poached egg and a scoop of yoghurt, doesn't that just sound perfect?
Make sure you don't miss all my other vegetarian recipes!
Keep scrolling to get the recipe...
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE BERBERE LENTILS WITH A POACHED EGG?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Berbere Chicken with Lime and Parsley Couscous
Roast Aubergine with Black Garlic, Israeli Couscous and Yoghurt
Recipe
Berbere Lentils with a Poached Egg
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 1 teaspoon Dried Ginger
- 3 tablespoon Berbere Spice Mix
- 200 g Green Lentils
- 500 ml Vegetable Stock
- 250 ml Water
- 120 ml Pasata
- ½ Lemon juiced
- Fresh Coriander to serve
- 4 Eggs poached to your liking
- Greek Yoghurt to serve
Instructions
- Heat the oil over a medium heat in a large stock pot and add the onion. Cook the onion for 5 minutes then add the garlic and cook for another minute.
- Add the berbere spice mix and ginger and stir to coat the onions. Tip in the lentils, stock and water. Bring to a boil and cook for 25 minutes until the lentils are tender.
- When the lentils are cooked pour in the pasata and lemon juice. Cook for 5 minutes then serve topped with fresh coriander, a poached egg and Greek yoghurt.
Tracy | Baking Mischief says
I've never used berbere before, but it sounds fabulous. And these lentils look so good. Definitely the perfect healthy dinner to curl up with!
Sarah says
What a perfect, filling and hearty breakfast for back to school...because, yes, I'm already planning meals for next month's crazy schedule!
Lisa | Garlic & Zest says
For me, you could put a poached egg on a plank of wood and I'd eat it -- much more so over these savory lentils, though! I've never heard of this spice mix you mentioned, so now I'm on the hunt!
Stephanie@ApplesforCJ says
Lentils are one of my favorites. Never thought of serving them with eggs. Such a great idea. Going try this soon.
Jagruti says
We love to use lentils in our cooking and this dish looks so good.