Warm Stewed Brown Lentils with Soft Eggs
Tender brown lentils simmered in a mild, savory broth with wilted spinach and topped with soft poached eggs. Gentle on the stomach while providing over 25g of protein to start your day.
Prep
5 min
Cook
8 min
Total
13 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
8 min
Total
13 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Store leftover cooked lentils in a sealed container in the fridge for up to 3 days; warm thoroughly on the stove before serving.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat 1 tsp (5ml) of olive oil…
- 01
Heat 1 tsp (5ml) of olive oil…
Heat 1 tsp (5ml) of olive oil in a small saucepan over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add cooked brown lentils
Add cooked brown lentils, 1 cup of spinach, a pinch of ground cumin, and 3 tbsp (45ml) of low-sodium vegetable or bone broth to the saucepan.
Tap card to mark done - 03
Simmer for 3 to 4 minutes until…
Simmer for 3 to 4 minutes until the broth is warm and the spinach is fully wilted and tender.
Look for: the broth is warm and the spinach is fully wilted and tender
Tap card to mark done - 04
Meanwhile
Meanwhile, bring 2 inches (5cm) of water to a gentle simmer in a separate small skillet over medium heat.
Tap card to mark done - 05
Crack 2 large eggs into the simmering…
Crack 2 large eggs into the simmering water and cook for 3 to 4 minutes until whites are set but yolks remain soft.
Look for: whites are set but yolks remain soft
Tap card to mark done - 06
Spoon the warm lentil and spinach mixture…
Spoon the warm lentil and spinach mixture into a shallow bowl.
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Use a slotted spoon to gently transfer…
Use a slotted spoon to gently transfer the poached eggs on top of the lentils, season with a pinch of salt and black pepper, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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