Smoked Paprika Lentil & Caramelized Onion Bowl
Smoked paprika lentils with caramelized onions and kale, topped with a fried egg.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
- Protein
- ~22 gestimate per serving
This is a simple, frugal bowl that depends on patience: onions cooked slowly until jammy and brown. Smoked paprika makes the lentils taste almost meaty. A fried egg on top adds protein and a sauce.
Why this recipe works
Slow cooking turns the onions sweet and jammy, which balances the smoky paprika and sharp vinegar.
Ingredient notes
About 22 grams of protein per bowl (an estimate). Leave out the eggs for a vegan bowl.
Common mistakes
- Cooking the onions over high heat.
- Overcooking the lentils.
What to serve with it
Crusty bread or Greek yogurt.
Meal prep
Lentils keep 5 days; fry eggs fresh.
More bowls like this
Cooking tips
Don't rush the onions. Add a splash of water if the onions stick.
Swaps and variations
Use spinach. Use brown lentils.
Storing and reheating
Refrigerate within 2 hours for up to 5 days.
Recipe
Smoked Paprika Lentil & Caramelized Onion Bowl
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
- Protein
- ~22 g
Ingredients
You’ll need: large skillet; medium saucepan; nonstick skillet
Method
-
Simmer the lentils in the water 20 to 25 minutes until tender. Drain.
-
Cook the onions in the oil with 1/2 teaspoon salt over medium-low heat 30 to 35 minutes, stirring occasionally, until deep golden and soft.
-
Add the smoked paprika and garlic for 1 minute, then the lentils, sherry vinegar and remaining salt.
-
Stir in the kale and cook 2 to 3 minutes until wilted.
-
Fry the eggs in a nonstick skillet until the whites are fully set.
-
Divide the lentils among 4 bowls and top with an egg.
Questions
Can I caramelize onions faster?
Not really; high heat burns them before they sweeten.
Is it vegan?
Without the eggs, yes.
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