Spinach with Egg and Potato-Lentil Mix

Spinach with Egg and Potato-Lentil Mix

Yield: 2


  • 1/2 lb potatoes (russet or white)
  • 1 onion
  • 1/2 Tbsp canola oil
  • 1 garlic clove
  • 3 oz uncooked lentils
  • 1 cup vegetable broth
  • 3.5 oz canned diced tomatoes
  • 1 Tbsp vinegar
  • 2/3 ib frozen spinach
  • 1/2 Tbsp canola oil
  • 2 eggs
  • salt and pepper, cayenne pepper, thyme

One portion contains

  • 500 calories


Peel and cube potatoes in bite size pieces. Dice onions. Sauté half of the onion and garlic clove in a pot. Add lentils and sauté for a few minutes. Pour in broth and let simmer for approx. 10 minutes. Add potato cubes and continue to simmer until potatoes are tender. Then add tomatoes, thyme, vinegar and season with salt, pepper, and cayenne pepper. Heat 1/2 Tbsp of oil and sauté remaining onions. Add frozen sinach to defrost and season with salt and pepper. Fry eggs sunny side up and top spinach with eggs. Serve all together.

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