Skip to content

Vegetarian, Busy evenings

Lentil, soft boiled egg and roasted vegetable bowl

This lentil, soft boiled egg and roasted vegetable bowl is a complete meal for 4, ready in 40 minutes, easy to make, at about €1.90 per serving. The key is the soft boiled egg, cooked exactly six minutes, paired with oven roasted vegetables that stay a little crisp next to the soft lentils. A lemony yogurt sauce ties everything together without weighing it down.

A warm bowl of lentils, roasted vegetables, a soft boiled egg and a yogurt sauce, simple and really filling.

Lentil, soft boiled egg and roasted vegetable bowl
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This bowl brings together several textures in one plate. Green lentils, tender but still holding their shape, form the base. Roasted carrots, zucchini and red pepper add a slight crunch and a touch of caramelization from the cumin. The soft boiled egg, with its runny yolk, coats everything once you cut it open, and a lemony yogurt sauce adds freshness to the whole bowl.

It works well on weeknights when you want a full meal without spending hours in the kitchen or much money. Mon Chou suggests this bowl for everyday vegetarian dinners, when you want color on the plate and some real substance. It also fits a relaxed Sunday lunch just as easily as a quick dinner after work.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 250 g
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Zucchini 1
  • Red bell pepper 1
  • Lemon 1

Dairy

  • Eggs 4
  • Greek yogurt 2

Allergens Eggs, Lactose

The step by step recipe

  1. Preheat the oven to 210°C. Cut the vegetables into sticks and toss them with oil, cumin, salt and pepper.

    Even sized sticks brown more evenly.

  2. Roast the vegetables on a baking sheet. 25 min

    Toss them halfway through so they brown on all sides.

  3. Cook the lentils in unsalted water, then drain and season them. 25 min

    Salt them at the end so they stay tender.

  4. Lower the eggs into boiling water, cook for six minutes, then cool them under cold water and peel. 6 min

    Six minutes gives you a runny yolk and a firm white.

  5. Mix the yogurt with lemon juice, salt and pepper, then plate the lentils, vegetables, halved egg and sauce.

    Peel the eggs under running water, the shell comes off easily.

Our tips to get it right

  • Cut all the vegetables roughly the same size so they roast at the same pace, with nothing burnt while something else stays raw.
  • Make the yogurt sauce right before serving, lemon juice tends to thicken it slightly if it sits too long.
  • For more flavorful lentils, add a bay leaf or a whole garlic clove to the cooking water, then remove it before serving.

The variations

  • Swap the red bell pepper for diced sweet potato, it roasts just as well and adds natural sweetness.
  • For an egg free version, replace the soft boiled egg with roasted chickpeas seasoned with the same cumin.
  • To save time, use canned green lentils that are already cooked, cutting twenty minutes off the recipe.

What to serve it with

  • Warm pita bread
  • Sparkling water with lemon
  • Fresh herbs sprinkled on top

Storage

Store the components separately in sealed containers in the fridge for up to 2 to 3 days. Reheat the lentils and vegetables gently in a pan or microwave, and cook a fresh soft boiled egg right before serving instead of reheating it.

Questions about this dish

Can you make this bowl ahead of time?

You can cook the lentils and vegetables the day before and keep them in the fridge. Make the soft boiled egg and yogurt sauce right before serving so they keep their texture.

Can you use a different type of lentil?

Red or yellow lentils work too, but watch the cooking time since it's usually shorter. Green lentils hold their shape better in this bowl.

How do you get a soft boiled egg right every time?

Lower the egg straight into boiling water, never cold water, and time it for exactly six minutes. Cool it right away under cold water to stop the cooking and keep the yolk runny.

Is this bowl good for kids?

The cumin and the runny yolk can be a bit much for younger palates. You can tone it down by halving the cumin and cooking the egg a bit longer for a firmer yolk.

How long does it take to make a lentil, soft boiled egg and roasted vegetable bowl?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lentil, soft boiled egg and roasted vegetable bowl?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lentil, soft boiled egg and roasted vegetable bowl cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with carrots

See all