A protein-rich, budget-friendly skillet combining lentils and eggs with warming spices and simple, nourishing ingredients.

Scale

¾ cup dry lentils

3 large eggs

1 small red onion, finely chopped

1 clove garlic, minced

1 tsp ground cumin

½ tsp turmeric

¼ tsp black pepper

1 tbsp olive oil

2 tsp harissa paste (optional)

2 tbsp chopped parsley or cilantro

Salt to taste

Optional: ½ cup chopped spinach or kale

Rinse lentils and boil in water for 20 minutes until tender. Drain water.

In a skillet, heat olive oil. Sauté onion and garlic for 3 minutes.

Add lentils, cumin, turmeric, pepper, and harissa. Stir and cook for 2 minutes.

Form three small wells. Crack an egg into each. Cover skillet.

Cook covered 5–7 minutes until eggs are set. Garnish with herbs and greens.

This dish reheats well and is great for meal prep.

Add in chopped kale or spinach for micronutrient boost.

Keywords: cheap high protein meals, protein lentil skillet, budget protein dinner, eggs and lentils recipe