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Braised Lentils and Sunny Eggs

with Spinach and Toasted Ciabatta

30 min

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A relaxed and restorative bowl, packed with vitamin-rich braised lentils, veggies, fresh herbs, and wilted spinach. Perfectly fried sunny side up eggs top the bowl with a deliciously runny yolk to stir through the dish. Enjoy with slices of warmed whole grain ciabatta on the side.


What We'll Send

Italian Parsley
Carrot Diced 3/8"
Onion Diced 1/4"
Mint Fresh
Tomato Paste
Free Range Brown Egg
Organic French Lentils
Red Cooking Wine
Red Pepper Flakes
Multigrain Ciabatta Sub
Spice Blend
Coriander, Ground Fennel Seed
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 1019
Fat 45g
Protein 42g
Carbohydrates 108g

What You'll Need

Cooking Directions


Tip:  We suggest cooking the eggs sunny-side up, but feel free to cook them to your preference. Ensure to inspect the French lentils and remove any small stones or debris before cooking.


Cook Lentils

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over high heat. Add onion, fennel, and carrot. Season with salt and pepper to taste, and saute for 2 minutes. Add garlic, tomato paste, spice blend, and red pepper flakes to taste. Cook for 1 minute longer. Add red wine cooking wine and let it reduce by half, then add 2 ½ cups (5 cups for 4 servings) water and French lentils. Bring to a boil, then reduce heat to simmer. Cook uncovered for 20-25 minutes or until tender.


Toast Ciabatta

Slice multigrain ciabatta in half and toast until golden in the oven or toaster. Wash and chop parsley and mint. Wash and halve lemon. When ciabatta is toasted to your liking, spread with butter or a drizzle of olive oil to taste.


Cook Eggs

When lentils are almost finished, heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in another skillet over medium-low heat. Crack eggs into skillet and season to taste with salt and pepper. Gently cook eggs for 3-5 minutes or until the whites are cooked.


Finish Lentils

Stir tahini, spinach, chopped parsley and mint into lentils until spinach is wilted. Season to taste with salt and pepper, and add a squeeze of lemon juice.



Spoon braised lentils into wide bowls and place fried eggs on top. Serve with ciabatta bread with remaining lemon wedges, if desired. Enjoy!

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