Lentil Skillet With Spinach, Tomato, Egg and Feta

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Democracy Dies successful Darkness

3.7 (98)

By Ellie Krieger

This skillet repast channels shakshuka, with eggs cooked successful a substance of aromatic lentils, spinach and tomatoes, and topped with briny feta. Made with affordable pantry- and fridge-friendly ingredients, it’s a nutritious, flavorful repast you tin easy person astatine your fingertips. Serve with lukewarm whole-grain pita oregon crusty bread. To marque this look much efficiently, prep the different ingredients portion the lentils cook.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 4 cups lentil mixture)

1 1/4 cups (8 ounces) dried brownish oregon greenish lentils (see Substitutions)
3 cups acold water, positive optional 1 cupful boiling water, arsenic needed
2 tablespoons olive oil
1 tiny yellowish bulb (5 ounces), diced
2 ail cloves, minced oregon finely grated
3/4 spoon dried thyme
1 spoon saccharine paprika
One (14.5-ounce) tin no-salt-added diced tomatoes, with their juices
2 cups (5 ounces) frozen spinach (no request to defrost; spot Notes)
1/4 spoon good salt
1/4 spoon freshly crushed achromatic pepper
4 ample eggs
1/2 cupful (2 ounces) crumbled feta cheese

Nutritional Facts

Per serving (1 cupful lentil substance and 1 egg)

Calories
374
Fat
10 g
Saturated Fat
3 g
Carbohydrates
53 g
Sodium
373 mg
Cholesterol
10 mg
Protein
18 g
Fiber
14 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 9, 2026