Lentils and Eggs – You have heard the Eggs on Toast recipe, but Eggs on Lentils! This has always been our comfort food during our growing up years. It is a very simple recipe where eggs are poached on a bed of mildly spiced lentils.

Eggs and Lentils for breakfast are the powerhouses of protein. This dish makes an excellent breakfast recipe with a slice of toasted bread.

My mum used to make this quite often when we as kids because we were fussy vegetable eaters. Even now if you detest the regular veg and chapati for your meals, then try this lentils and eggs recipe with a slice of toasted bread.

Moreover, this is a high protein recipe, and when you combine it with some carbs and it becomes a complete meal.

You could also term this recipe as a one-pot meal where you cook the lentils/dal first and then poach the eggs on the lentils. You end up with two different tastes and flavours in one single pot.

After you add the eggs you just need to cover the pan and simmer for a few minutes and your meal is ready. Simmer a little longer if you want the eggs to be fully cooked. And for the ones who love their eggs a little runny, pick it up and serve before cooking it further.

Lentils and Eggs Recipe

This Spiced Lentils and Poached Eggs is a recipe that you will cherish once you try it out. Quick and easy to cook this recipe is packed with proteins.

For this Lentils and Eggs recipe, I like to use red lentils or masoor dal. I tried this recipe with other dals too, but the red lentils or masoor dal works best for this recipe.

The lentils in this recipe should be mildly spiced and not over-powered with strong spices. The mildly spiced lentils compliment the poached eggs in this amazing recipe.

There are 2 steps in this recipe, first, you cook the lentils, and when it is almost done then poach the eggs over the bed of lentils.

Another option to use the eggs in the lentils is to first scramble them in a pan with a little salt and pepper. Cook the dal and dry up all the moisture and then add the egg scramble and mix well. This makes an excellent substitute for your regular veggies. Moreover, being rich in protein, this recipe makes a nutritious meal when you combine it with some carbs.

How to cook Lentils

Heat a pan or preferably a skillet to cook the lentils for this recipe. Saute one medium sliced onion in oil/ghee and also add a few green chillies. Fry till the onion is translucent but not too brown.

Then add the washed and soaked red masoor dal and also add some salt. Now add sufficient water and allow the dal to cook till done. Add a dash of turmeric powder to the lentils while cooking.

You do not need a mushy dal but it has to be well done and each grain of dal should be intact. A soft and mush lentil will not give you the desired results.

Once the lentil/dal is about 80 – 90% done, now is the time to poach the eggs on the bed of lentils. crack the eggs one by one and drop them onto the dal carefully.

Sprinkle salt, and pepper powder, and then cover the skillet or pan. Cook the eggs on a low to medium flame till done.

It should take about 5 to 8 minutes for the eggs to cook well. Allow the eggs to cook a little longer if you need the yolks to turn totally firm.

Switch off the flame and enjoy this delicious dish for your meals.

Serving Suggestions

Serve this spiced Lentil and Poached Eggs for breakfast, lunch, or dinner. Goes well with some toasted bread and butter or breakfast or with chapatis and steamed rice for lunch or dinner.

Another option to use eggs in lentils is to scramble the eggs in a separate pan and then add them to the cooked lentils. You can have this with chapatis or bread. Makes a good substitute for your regular veggies, moreover, this recipe is high in proteins and makes a nutritious meal.

Lentils and Eggs Recipe

Anita Rodrigues

Delicious recipe with Eggs on bed of Lentils. Amazingly simple and tasty.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Indian

Servings 4 persons

Equipment

Ingredients

1 cup Red Masoor dal, washed and soaked soak for 10 – 15 minutes
1 medium Onion sliced
3 – 4 Green Chillies, slit
4 – 5 Eggs
Oil for cooking
Salt to taste
½ tsp pepper powder