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Spiced Lentils and Peas with an Egg


Here’s a meal that can be prepared ahead of time (spiced lentils and peas) and cooked up on a busy weekday evening with just a few minutes of prep time, and about 20 minutes of cook time in the oven.

I prepared this one evening when I had about an hour and cooked the lentils and split green peas (1 cup each) with some avocado oil, minced onion, minced garlic, ground spices (coriander, cumin, clove, black pepper, turmeric, cinnamon, nutmeg, cilantro, and sea salt), and about 4 cups of bone broth. When done, I spooned the lentils and peas into individual oven-proof bowls, made a dip in each and cracked an egg into the middle. Then, this went into the oven at 350 degrees F for about 20 minutes, and dinner was ready within the hour. If you prepare the spiced lentils and peas ahead and keep them in the refrigerator, you can easily spoon into bowls, bake with the eggs, and have dinner ready and on the table in about 30 minutes on a busy weeknight.

Sliced avocado is a nice addition to the meal, and adds to the nutrient profile (contributing vitamins, minerals, healthy fats, and phytonutrients like vitamins C, K, E, and B9, potassium, iron, omega 6 and 3 fatty acids, and lutein).

For another take on this meal, you can find a recipe for a crockpot version of the lentils with a poached egg here:


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