Farm Fresh Lentil Bowl


1 yellow onion

2 garlic cloves

4 oz carrot

6 oz fennel

4 oz peppers

10 oz greens

10 oz eggplant



Spice mix (Nutmeg, turmeric, garam masala)


2 cups black lentils

1 tbsp tomato paste


2 tbsp olive oil or coconut oil

1 tsp balsamic vinegar

4 eggs


  • Cook lentils:
    1. Boil 6 cups of water in a large pot over high heat. Slowly stir in 2 cups of lentils. Reduce heat to medium-high and let simmer. Set a timer for 35 minutes. (if soaked, 25 minutes) Lentils should be al dente.
  • Meanwhile, prep and cook veggies:
    1. Peel and roughly chop shallot*, carrot*, peppers, and garlic* into large pieces.  Place veggies and basil together in a food processor and pulse until mixture is finely chopped.
    2. Heat 2 tbsp olive or coconut oil in a deep sauce pan or medium stock pot over medium heat. Add veggie mixture and cook until soft, 10–12 minutes.
    3. Add 1 tbsp tomato paste, stir well to combine. Cook, stirring occasionally, until golden brown and very soft, 10–12 minutes. Add 1 tsp balsamic vinegar, apple cider vinegar or wine to deglaze the pan if mixture is browning too quickly.
    4. While that is cooking, chop eggplant into ½” chunks and chop greens into bite sized pieces. Add both to the cooking veggies.
  • Finish stew and poach eggs:
    1. Once lentil timer goes off, add contents of lentil pot and spice mix to veggies. Stir to incorporate all flavors. Let simmer with lid on for 5 minutes.
    2. Using the back of a large spoon or ladle, make 4 divots in the stew. Crack one egg into each divot. Place lid on pot and let cook for 5 minutes. Eggs should be perfectly poached. Remove from heat.
  • Serve:
    1. Serve immediately. Enjoy!