• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Colder weather doesn’t mean you need to give up on fresh produce! This recipe is the ultimate fall meal. It uses some of the best of fall produce – Ontario carrots, greens, and onions – and combines them with protein-rich lentils for a comforting, easy dish that can even be eaten for a delicious, satiating breakfast!

Serves 4 servings


Lentils with Carrots, Onions and Poached Eggs Breakfast
Save RecipeSave Recipe
Recipe Image


  • 2 19oz cans lentils, rinsed and drained
  • 1 bunch chard
  • 4 medium carrots, diced
  • 2 small onions, diced
  • 3 garlic cloves, minced
  • Couple handfuls of cherry tomatoes
  • 1/2 cup chicken stock
  • 1 tablespoon butter (optional)
  • 3 tablespoons olive oil
  • 4-5 eggs


  1. Warm olive oil on medium heat in a large cast iron pan and add onions and carrots. Cook on medium heat until just barely softened. add garlic and cook for another minute, stirring well.
  2. Add cherry tomatoes and chard, and cook, stirring often, until chard is wilted.
  3. Add lentils, stir, then pour in chicken stock.
  4. Let simmer for around 5 minutes, or until the stock is almost evaporated.
  5. If desired, stir in butter until melted.
  6. In the meantime, heat a pan of water and poach eggs.
  7. Serve lentils with poached eggs, garnished with parsley if desired.

Recipe by RD Abby

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology