Egg Cup Lentil Bowl – a delicious recipe with lentils, extra virgin olive oil, parsley, cayenne pepper, eggs, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare lentils according to Skillet Popped Lentil recipe instructions
2
While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary
3
Heat a small skillet over medium heat and spray with nonstick cooking spray
4
Cook bell peppers 3-4 minutes on each side until slightly softened
5
Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper
6
Add salt & pepper to each egg
7
Cook 4 minutes then place skillet under a low broiler for 5 minutes or until the top is baked through
8
Remove eggs from oven & remove any egg on the outside of the bell pepper with your hand
9
Divide lentils into 4 bowls, top with egg cups & enjoy!
251
kcal
Calories
11
g
Fat
18
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups dry lentils, 1 teaspoon extra virgin olive oil, 1/4 cup dried parsley, 1/2 teaspoon cayenne pepper, and more.
Yes, Egg Cup Lentil Bowl falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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