Kale and Lentils with Poached Egg I’m a big fan of savory, protein-filled breakfasts. Although this would work for any meal. This recipe is all about saving time in the morning and all week. Learning to poach eggs in the microwave was a big revelation for me. I followed the directions here and it worked great (you may need to adjust cooking time based on the power of your microwave and the container the egg is in): Microwave Poached Eggs.

For the rest… yes, I could have used fresh kale, and made the lentils from dried, but as I said, this recipe was all about saving time. So, I used frozen, bagged kale and canned lentils. You can make a big batch of this and use it for breakfasts for several days, just poaching a fresh egg each time.


2 15 oz canned lentils, such as Westbrae Natural Organic Lentils

8 oz bag of frozen chopped kale

1/2 medium onion, diced

2 cloves garlic, minced

1 tbsp olive oil

salt, freshly ground pepper and garlic salt to taste

  1. Sauté onions and garlic in olive oil in large skillet.
  2. Drain and rinse lentils, add to pan with onion/garlic.
  3. Season to taste with garlic salt/salt/pepper.
  4. Cook kale according to bag directions and mix into skillet. Heat through.
  5. Make poached egg according to microwave instructions in link above.
  6. Serve egg over bed of kale/lentil mixture.

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