Weeknight Lentil, Egg, & Rice Bowl

*Weeknight meal *Vegetarian *Kid approved

I love lentils because they are so versatile, delicious, easy to make, and my whole family devours them. My quick weeknight version is slightly different than my regular one. I left out carrots and celery simply to avoid extra chopping and because sometimes I’m out of one or both. Also, I’m not a runny yolk kinda gal. I eat mine with a hard boiled egg. This dish can be as simple or as creative as you’d like.


  • 1c small green lentils, rinsed. I use Trader Joe’s small whole green lentils*
  • 2 1/2c vegetable or chicken broth, I use low sodium It’s Better than Boullion
  • 1/2 small yellow onion
  • 1 garlic clove
  • 1 bay leaf
  • Black pepper to taste
  • Salt to taste, after the lentils are cooked
  • 4 eggs; fried, poached, or hard boiled
  • 4 cups cooked rice (I use Seeds of Change instant rice if I’m not making my own)


  1. In a saucepan, combine lentils, broth, onion, garlic, bay leaf, and pepper. Do not salt! The lentils will not soften if you add salt before cooking completely. Bring to a boil on medium-high heat.
  2. Reduce heat to low, and simmer for 25-30 minutes. The lentils should be tender.
  3. Remove bay leaf, garlic and onion. Add salt to taste.
  4. Serve lentils over rice and top with an egg.
  5. Enjoy!


  • You can top this with avocado slices , cilantro and hot sauce (my fave). An olive oil and balsamic drizzle is also a great combo.
  • To reheat in a microwave or stovetop, simply add some water to your lentils and stir. The same goes for any leftover rice.

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