Savory Lentil and Egg Scramble
Savory Lentil and Egg Scramble
Ingredients
For the Lentils
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Scramble
- 8 large eggs
- 2 tablespoons milk, or plant-based milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bell pepper, small, any color, diced
- 4 cups fresh spinach, roughly chopped
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- 1
Prepare the lentils: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 2
Stir in the rinsed lentils, vegetable broth, ground cumin, ground turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Set aside.
⏱️ 25 min
- 3
While the lentils are cooking, prepare the egg mixture: In a medium bowl, whisk together the large eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min
- 4
Cook the vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium heat. Add the diced bell pepper and sauté for 3-5 minutes until slightly softened. Add the chopped fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 8 min
- 5
Combine and scramble: Add the cooked lentils to the skillet with the bell pepper and spinach, stirring to combine. Pour the whisked egg mixture evenly over the lentil and vegetable mixture. Let it set for about 30 seconds, then gently push the cooked portions from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath.
⏱️ 5 min
- 6
Continue scrambling until the eggs are cooked to your desired consistency, usually 2-4 minutes. Do not overcook; the scramble should still be moist.
⏱️ 4 min
- 7
Serve immediately, garnished with fresh cilantro and crumbled feta cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Lentil and Egg Scramble
Ingredients
For the Lentils
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Scramble
- 8 large eggs
- 2 tablespoons milk, or plant-based milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bell pepper, small, any color, diced
- 4 cups fresh spinach, roughly chopped
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- 1
Prepare the lentils: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 2
Stir in the rinsed lentils, vegetable broth, ground cumin, ground turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Set aside.
⏱️ 25 min - 3
While the lentils are cooking, prepare the egg mixture: In a medium bowl, whisk together the large eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min - 4
Cook the vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium heat. Add the diced bell pepper and sauté for 3-5 minutes until slightly softened. Add the chopped fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 8 min - 5
Combine and scramble: Add the cooked lentils to the skillet with the bell pepper and spinach, stirring to combine. Pour the whisked egg mixture evenly over the lentil and vegetable mixture. Let it set for about 30 seconds, then gently push the cooked portions from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath.
⏱️ 5 min - 6
Continue scrambling until the eggs are cooked to your desired consistency, usually 2-4 minutes. Do not overcook; the scramble should still be moist.
⏱️ 4 min - 7
Serve immediately, garnished with fresh cilantro and crumbled feta cheese, if desired.
⏱️ 1 min