Say hello to your new weekend favorite – this hearty lentil shakshuka!
Packed with 20 grams of plant-based protein per serve, it fuels your body with steady energy and helps keep blood sugar balanced all day long.
With an impressive 14 grams of gut-loving fibre (half your daily needs!), it’ll not only keep you feeling full all morning but also nourish your microbiome for better digestion and regularity. Delicious, satisfying, and perfect for a nourishing start to the weekend!
Serves: 2
Time: 40 minutes
Ingredients
1 tbsp Extra virgin olive oil
1/2 Brown onion (small, diced)
2 Garlic cloves (minced)
1.5 cups Pasta sauce
1/4 cup Dried lentils (rinsed)
1/4 tsp Cumin
2 Eggs
1 tbsp Parsley (chopped)
1 Avocado (medium, sliced)
Directions
1. Heat a medium-sized pan over medium heat. Once hot, add the oil and chopped onion. Cook for about two minutes or until soft. Add the garlic and cook for one minute, until fragrant.
2. Add the pasta sauce, lentils, cumin, salt, and pepper. Stir to combine. Bring to a simmer and then reduce the heat to low. Cover and cook for 18 to 20 minutes or until the lentils are tender and cooked through.
3. Make small wells for eggs in the middle of the pan and crack the eggs into them. Cover and cook for five to seven minutes, or until the whites are set. Season with salt and pepper.
4. Add parsley on top and divide evenly between plates or bowls. Serve with avocado and enjoy!
Nutritional Breakdown
Per serve
- Calories: 450
- Fat: 27 grams
- Carbs: 40 grams
- Fibre: 14 grams
- Sugar: 10 grams
- Protein: 20 grams
