Instant Pot Lentils and Poached Eggs
A delightful dish combining hearty lentils with perfectly poached eggs, packed with flavor and nutrients for a perfect weeknight dinner or brunch.
Ingredients
For the Lentils
- 0.75 cup dried green or brown lentils, rinsed and drained
- 3 cups water, divided 2 cups for cooking and 1 cup for poaching
- 3 tablespoons olive oil
- 1 lemon grated zest and juice
- 1 tablespoon finely chopped fresh parsley
- 0.5 teaspoons salt, divided
- 4 large eggs for poaching
- 4 cups baby spinach can substitute with other greens
- 0.25 teaspoons black pepper
Instructions
Preparation
- Place the lentils, bay leaves, and 2 cups of water in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
- In a small bowl, whisk together the olive oil, parsley, lemon zest, lemon juice, and 1/4 teaspoon of salt. Set aside.
- Coat 4 (6-oz) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside.
Cooking
- After the lentils finish cooking, use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils, discarding the lentil water and bay leaves.
- Return the lentils to the Instant Pot with the spinach and 1/4 teaspoon of salt. Toss until the spinach is wilted, then divide between 4 soup bowls. Cover to keep warm.
- Add 1 cup of water to the pot, insert a trivet, and place your ramekins on it, stacking if necessary. Seal the lid, close the valve, then press Cancel and reset the Manual/Pressure Cook button to 1 minute.
- Use natural pressure release for 1 minute followed by a quick release. When the valve drops, carefully remove the lid.
Serving
- Remove the ramekins and drain any excess water. Gently run a knife around the edges of each egg to release them.
- Spoon the oil mixture over the lentils and top with the poached eggs, then sprinkle with black pepper.
Notes
You can add diced tomatoes or cooked beef sausage for a heartier dish. Alternatively, substitute quinoa for lentils for a gluten-free option.