Skillet Lentils with Spinach & Egg

Hard cooked eggs provide a soft, creamy contrast to the mild tang of the warm lentil salad in this quick lunch.

  • Prep time: 10 min
  • Makes: 1 to 2
  • Cook time: 12 min

Nutritional Information

  • Calories 520
  • Fat 22 g
  • Saturated Fat 4.5 g
  • Potassium* 1400 mg
  • Cholesterol 350 mg
  • Carbohydrates 49 g
  • Fibre 13 g
  • Sugars 0 g
  • Protein 34 g
  • Sodium 730 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 tbsp / 15 ml
olive oil
4 oz / 113 g
roughly chopped fresh mushrooms
small onion or shallot, chopped
cloves garlic, minced
2 cup / 500 ml
baby spinach
1 cup / 250 ml
canned lentils, drained and rinsed (see tip)
tomato, chopped
2 tsp / 10 ml
balsamic vinegar (or to taste)
each salt and pepper (or to taste)
1 package / 88 g
Eggs2go! Omega 3 Hard Boiled Snack Pack, quartered
Shredded Parmesan cheese (optional to taste)


  1. Heat oil in a medium nonstick skillet set over medium heat. Add mushrooms and onion; sauté for 5 minutes or until golden. Add garlic; cook 1 minute.

  2. Add spinach, lentils and tomato; cook, stirring until lentils are heated through and spinach is wilted. Add balsamic vinegar, salt and pepper; adjust seasonings to taste.

  3. Gently stir egg quarters into skillet, cover and cook for 1 minute or until warmed through. Serve with cheese (if using).


  1. This recipe uses about 1/2 of a 19 oz (540 ml) can of lentils. Reserve the extra in the refrigerator for up to 2 days to toss into soups, salads or even make a second batch of this yummy recipe!

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled Snack Pack

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

Tips: Hardboiled

For portable potluck Hardboiled, pack egg white "shells" in an airtight container and the filling in a ziptop bag.

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