Lentils N' Eggs

by Janet

Though we like to make this for a hearty breakfast, we also enjoy this for a quick lunch or supper. See end of recipe for freezing method. When we need a fast meal, we take out one snack baggie per person....it thaws easily.....and use a fresh egg for each serving, although if extra hungry, could use 2 eggs.

Lentils are healthy, easy to cook, inexpensive, and versatile. Never add salt while cooking lentils as this will make for a tough outer layer. Serve this for a hearty breakfast with whole wheat toast, and 1/2 piece fresh fruit (or 1 serving canned fruit). Makes 2 servings....

3/4 c. water

1/3 c. lentils, brown or green


2 T. bacon drippings/bits

1 tsp. margarine or oil

1/2 onion, thinly sliced or chopped

2 to 3 cloves garlic, minced

sea salt/pepper to taste


2 eggs

Put water in small saucepan, cover. Bring to boiling. Rinse lentils to clean, add to boiling water. Cover. Turn heat to low. Cook 25 to 35 minutes, or until lentils are tender. Take off heat, keep covered; set aside. In a small saucepan: heat bacon grease/bits and margarine or oil on medium heat. Add onion, cover, cook about 4 minutes (getting golden), stir. Mix in the minced garlic, stir/cook 30 seconds. Add cooked lentils, heat all.

NOTE: at this point if you want to make this for just one person, remove half of the lentil mixture for another time; will keep in fridge about 4 days.

Make just a slight dent in each serving of heated lentil mixture, top with 1 egg. Cover, cook on medium heat until egg is done to personal preference. With help of a spatula, carefully slide all onto a plate: this is one serving.

Can put other half lentil mixture into a labeled snack size zip-loc baggie, chill overnight in the fridge, then put it into another snack zip-loc to help protect it when frozen; freeze until needed. Can thaw in a frypan on low heat.


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