Saucy lentils and eggs recipe

This delicious recipe using lentils and eggs is ideal for putting together a speedy supper when you are short of time or energy.

Part of NutritionPD’s Mediterranean-focused collection, it includes lentils for fibre while eggs provide a source of protein.

For added energy, serve with a side of carbohydrates such as pasta, rice, potatoes, quinoa or another grain.

Serves: 2 people
Time: 15 minutes

Saucy lentils and eggs recipe ingredients:

Method

In a pan over medium heat. Add the lentils, tomato purée, and cumin. Season with salt and pepper. Bring to a simmer and cook for four to five minutes.
Create one pocket for each egg amongst the lentils. Crack one egg into each pocket. Cover the pan and cook for about five to six minutes or until each egg is set.
Top with parsley and enjoy!

CULINARY TIP

Any leftovers? Refrigerate in an airtight container for up to three days.
For more flavour, add bell pepper and top with feta cheese.
If the sauce becomes too dry as you’re cooking the eggs, add a few tablespoons of water at a time of water if desired

This recipe was shared with Parkinson’s Life by NutritionPD founder Richelle Flanagan, a registered dietitian with young-onset Parkinson’s.

Read our full interview with NutritionPD Founder Richelle Flanagan to find out more about the Mediterranean Parkinson’s Programme.