Lentils with Egg and Greens

Martha Stewart

Yield: 4 servings
Community Recipe from


  • Olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 cups cooked lentils (canned or homemade)
  • Salt and pepper
  • A few minced garlic cloves
  • 1 bunch greens, such as spinach and arugula
  • 1 handful cilantro
  • 4 eggs


  1. Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.
March 2012

This recipe is a personal recipe added by cindiemiller11 and has not been tested or endorsed by MyRecipes.

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