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Lentil hash with poached eggs

Lentil hash with poached eggs

Points® value
Total Time
35 min
15 min
20 min



300 g, cut into 2cm pieces


1 medium, finely sliced


2 clove(s), crushed

Ground cumin

2 tsp

Ground coriander

2 tsp

Lentils, canned, rinsed, drained

2 400g can, (2 x 400g cans)

Cherry tomatoes

200 g, halved

Baby spinach

200 g

White wine vinegar

1 tsp


4 medium

Fresh flat-leaf parsley

½ cup(s), leaves

Chilli powder

tsp, to serve

Oil spray

1 x 3 second spray(s)


  1. Cook potatoes in a medium pan of boiling, salted water for 8-10 minutes until just tender, drain and stand, uncovered for 2 minutes to dry.
  2. Lightly spray a large frying pan with oil and cook onion over medium heat for 6-8 minutes or until soft. Add garlic, cumin and coriander, and cook for 1 minute. Add potatoes to pan and cook for 5-6 minutes or until golden. Stir in lentils, tomatoes and spinach and season with salt and pepper. Cook over low heat for 10 minutes.
  3. Meanwhile, bring a deep frying pan of water to a simmer and add vinegar. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Lift out with a slotted spoon and drain on paper towel.
  4. Serve lentil hash with poached eggs on top, with a scattering of parsley leaves and a sprinkling of chilli powder and black pepper.


TIP: Swap lentils for chickpeas.