Wholesome. That’s a Lentil and Spinach Shakshuka in a word. Meal planning is a daily challenge for most of us and we should all have a dish such as this to back us up when we’re all out of ideas. Everyone has some kind of lentil and a few ground spices in their kitchen cupboard, some leafy veg in the fridge and the usual, onions, garlic, tomatoes and of course, everyone has eggs. Basically, that’s all you need to make this one pan, tasty, healthy, protein-rich and easy Lentil and Spinach Shakshuka.
How to cook lentils right
For this recipe, I used whole pink or red lentils with skin on (whole/sabut masoor). These little pink discs with brown skin cook quickly, and have a creamy consistency that I love. The key is to cook them till they’re soft but still retain their shape. We’re making a Lentil and Spinach Shakshuka and not dal, take care not to overcook them till they disintegrate to a paste. In order to do this, soak the lentils for an hour; this helps them plump up and cook quickly with just a little liquid in the pan. No instant pot or pressure cooker is needed.
How to build the Lentil and Spinach Shakshuka
It’s important to construct the shakshuka a layer at a time because some ingredients cook faster while others take a little longer. We don’t want a mushy mess in the end – the lentils, vegetables and eggs must all retain their shape and flavour in a way that they complement each other.
Begin with sautéing onions and garlic on a low flame; getting them soft and lightly golden around the edges adds a caramelly sweetness to the lentils. Next come the lentils with a little water/vegetable/chicken stock. Red bell pepper and tomatoes follow. This is also the type to add the all-important herbs and ground spices. Chopped spinach is added once the tomatoes are saucy and the peppers are soft and sweet. Then it’s time to crack in the eggs and cook them till they just set (longer if you prefer them more set). The final flourish is fresh coriander / cilantro and a sprinkling of cheese if you like. You now have cooked, soft eggs couched in a bed of saucy, spiced lentils and vegetables – a deliciously savoury one-pan meal of Lentil and Spinach Shakshuka.
Lentil And Spinach Shakshuka
Ingredients
- 100 g pink or red lentils with skin on (whole or sabut masoor), washed, soaked for an hour and drained
- 4 eggs
- 1 red bell pepper (capsicum), diced
- 200 g spinach, chopped
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 2 fat cloves of garlic
- 1 tsp paprika
- ½ tsp chilli flakes
- ⅓ tsp dried oregano
- ½ tsp cumin powder
- 1½ tbsp olive oil
- 2 tbsp fresh coriander
- Salt
- Water/vegetable/chicken stock as needed
Instructions
- Pour olive oil in a wide pan on medium heat and sauté the onions till they're soft and golden at the edges. Add the garlic and cook for 30 seconds more.
- Put in the lentils and some water/ vegetabls stock/ chicken stock, cover the pan and let the lentils cook for 7-10 mins. Add a little water in between if needed (it should not be runny but rather thick and creamy).
- Cook the lentils till they're soft but still hold their shape; then add the bell pepper and tomato along with the herbs, spices and salt. Cook till the vegetables are a little mushy and soft.
- Put in the spinach and let them cook till they're wilted and cooked (about 7 mins).
- Using the back of a ladle, make 4 nest like depressions in the lentil mixture and crack the eggs into them. Cook the eggs for 3 mins till they're a little set. turn off the heat and let them cook for 2-3 mins more. They'll be soft with runny yolks. If you like your eggs more set, cook them for longer. Garnish with chopped coriander. Serve the shakshuka, warm, straight from the pan.
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