I love red lentils. They’re so easy to use as they cook quickly and don’t need soaking. They’re also a wonderfully healthy protein source full of fibre, B vitamins, and iron. This Red Lentil Egg Bake has the added benefit of using canned tomatoes and eggs, both nutritious ingredients that I generally have aplenty.
I first made this Red Lentil Egg Bake when I was attending a dinner club with a theme of “protein.” When served with rice or naan and a spinach salad it provides a well-rounded meal. I’m not very good at recording recipes, but I was so pleased with this one that I wrote down rough directions and have refined it since then. Some of the links in this post are for affiliate products, which helps support GWR at no extra cost. Thank you!
Red Lentil Egg Bake
Note before cooking: This version of the recipe yields a deep red lentil dish topped with eggs. Our family of three doesn’t even eat half of it for a meal. You could easily make half of the lentil sauce, and still bake with the same number of eggs, for a less lentil-heavy dish.
-1/2 Cup Coconut Oil
-2 Sm-Med Red Onions
-1 Thumb Ginger Root
-1 Tbsp Cumin
-2 Tsp Salt
-2 Tsp Turmeric Powder
-1 Tsp Black Pepper
-6 Cloves Garlic
-1 Tbsp Chili Garlic Paste (I love the flavour of the Huy Fong brand)
-2 Quart Jars of Canned Tomatoes*
-3 Cups Red Lentils
-Feta Cheese, to top (can be eliminated for a dairy-free recipe)
*If you don’t have home-canned tomatoes you should be able to use cans of whole tomatoes from the supermarket.
Dice the onions and ginger. Also grind the cumin if you’re using whole seeds (I like to use my mortar and pestle). Transfer the jarred tomatoes and their liquid to a bowl or blender and blend until smooth (I use my immersion blender directly in wide-mouth jars).
Heat the coconut oil over medium heat in a large pot. Stir in the onions, ginger, cumin, salt, turmeric, and pepper. Continue to cook over medium until the onions are soft. Add in the garlic and the chili garlic paste (this will not make the recipe spicy. If you want it hot add extra). Stir and cook for a few more minutes. You can add liquid from the tomatoes to deglaze if needed.
Pre-heat the oven to 350°.
Add the blended tomatoes directly to the pot. Leave uncovered and bring the mixture to a boil. Once boiling stir in three cups of red lentils. Reduce heat once the sauce is back to a boil and stir often to keep the lentils from sticking to the bottom of the pot. Continue to simmer for 15 minutes. If you find the mixture is getting stiff, dry, and prone to burn then add a splash of hot water (your tomatoes probably didn’t have enough liquid). The sauce should be thickened and lentils will be slightly translucent and tender to the bite. They will continue to cook through the next step, so don’t worry if they’re not completely soft.
Immediately transfer the mixture to a 9 x 13 pan. Use a spatula to make a slight indent in the red lentil mixture. Break the eggs directly into this space being careful not to break the yolks. I use eight duck eggs, but you should be able to use more if you’re using smaller eggs. Sprinkle liberally with fresh-ground pepper and feta cheese (feel free to leave out the cheese if you don’t have it or don’t eat dairy).
Place the red lentil egg bake in the middle rack of the preheated oven. How long you cook the dish will depend on how you want the eggs. I bake mine for longer than is normally recommended for baked eggs—I find that 20 minutes provides a thick-custard consistency for my duck eggs. You might want to plan for 15 minutes if using chicken eggs. Check the eggs every five minutes while baking, and remember that they will continue to thicken once removed from the oven.
Serve hot over rice or with naan bread.
Did you try making this Red Lentil Egg Bake? Let me know how it went in the comments!