Red Lentil Shakshuka
Red lentils cooked in a flavorful tomato sauce, garnished with salty feta and za’atar, and served with fresh toast for the perfect warm and comforting dish!
I’ve only recently discovered red lentils, but I love them! You can use them in soups, stews, curries, but today (of course), I made them the star in this shakshuka. The slight sweet and nutty flavor of the lentils add both depth and texture to the tomato sauce, and the addition of poached eggs and feta adds a saltiness to finish everything off!
What are Red Lentils?
Lentils are a protein and fiber-rich legume commonly used in Indian, Middle Eastern, and North African cuisine. They come in several different varieties—brown, green, yellow—but today, we’ll be using red lentils, which cook to a softer consistency and sweeter flavor that greatly compliments the eggs and tomatoes!
Ingredients In Red Lentil Shakshuka
- Olive oil.
- Onion. Yellow or sweet onion is best.
- Fresh garlic.
- Tomato paste. To enhance the tomato taste.
- Dried oregano, cumin, rosemary, and bay leaves. To add depth of flavor and a hint of spice to the sauce.
- Red lentils. Of course, you’ll need red lentils for a red lentil shakshuka! I used the Arrowhead Mills brand, but Bob’s Red Mill is great.
- Broth or water. If you use water, you’ll most likely need to add more salt to the sauce.
- Crushed tomatoes. Crushed tomatoes (as opposed to whole) are best, since they cook to a thinner sauce and let the lentils cook evenly.
- Eggs.
- Za’atar and toast. To serve.
Check out my other shakshuka recipes!
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Red Lentil Shakshuka
Ingredients
- 2-3 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- A pinch dried rosemary
- 1 cup uncooked red lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth, vegetable broth, or water
- 2 dried bay leaves, optional
- 6-7 large eggs
- Za'atar and feta, for garnish
Instructions
- Heat the olive oil in a large 12'' saucepan or skillet (make sure it has a tight-fitting lid). Once hot, add the chopped onion and saute until soft and translucent, around 3-4 minutes.
- Add the grated garlic, tomato paste, and all the spices to the pan, stirring until incorporated, then cook for 1 minute more.
- Add the rinsed lentils to the pan, then carefully pour in the crushed tomatoes and broth. Season to taste with salt and pepper, then add in the 2 bay leaves and bring everything to a simmer.
- Once bubbling, place the lid on the pan and adjust the heat to low. Allow it to cook for 20-25 minutes, stirring occasionally, until the water is absorbed and the lentils are tender. Add more water as needed if the sauce becomes too thick.
- Once the lentils are cooked, use a spoon to make 6 to 7 wells into the sauce and carefully crack an egg in each one.
- Cover the saucepan with the lid and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
- Remove the pan from the heat, garnish with za'atar, feta, and fresh lemon juice (if desired), then serve warm with toast.
