Red lentil and chickpea breakfast stew recipe

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  • Yield: 4 to 6 Servings


  • 2 tablespoons unsalted butter
  • 1 medium-size onion, diced
  • 1½ teaspoons sea salt, divided, plus more as needed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 2 tablespoons tomato paste
  • 1 cup (185 g) dried red lentils, picked over and rinsed
  • 1 can (440 g) chickpeas, drained and rinsed
  • 4 cups (960 ml) low-sodium chicken or vegetable stock
  • 4 to 6 large eggs
How to Make It
  1. In a large Dutch oven, melt the butter over medium-high heat. Add the onion and ½ teaspoon sea salt, then sauté until tender, about 5 minutes. Stir in the cumin, coriander, ginger, cinnamon, paprika, and tomato paste. Cook, stirring, for 1 minute more to toast the spices. Add the lentils, chickpeas, stock, and remaining 1 teaspoon sea salt. Bring to a simmer and gently boil until the lentils are tender and the stew has thickened, 20 to 30 minutes. Taste and adjust the seasoning as needed.
  2. Crack the eggs into the stew, add a pinch of sea salt to each one, then cover with a lid and cook until the whites are nearly cooked through. They will continue to cook as they sit in the warm stew. Serve while warm. The stew can be made up to 3 days in advance; warm over the stove, then add and cook the eggs when ready to serve.

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