Creamy Spiced Red Lentils with Bacon, Spinach & Fried Eggs
There’s something deeply satisfying about a dish that comes together in one pot, fills your kitchen with the warm scent of spices, and feels just as appropriate for breakfast as it does for dinner. This creamy red lentil dish does exactly that.
It starts with red lentils—quick-cooking, mild, and perfect for soaking up flavor. They simmer gently with juicy tomatoes, fragrant spices, chopped spinach, and crispy bacon to create a comforting, slightly smoky base. Topped with a runny fried egg and served with gluten-free toast, it’s the kind of meal you can make on a slow Sunday morning or batch-prep on a busy weeknight.
The bacon gives it a savory, smoky depth, but the recipe is incredibly flexible—leave it out if you want a vegetarian version, and toss in some smoked tofu instead. The spices do most of the heavy lifting here: garam masala, smoked paprika, and chili flakes bloom in the bacon fat (or oil), adding warmth and richness without fuss.
Another bonus? Red lentils cook fast. So even though the result tastes like something that’s been simmering for hours, it’s actually ready in about 30 minutes—especially if you’ve soaked the lentils ahead of time.
How to enjoy this dish:
Serve it warm, right out of the pot, with a fried or poached egg on top.
Scoop it up with gluten-free toast, flatbread, or even roasted sweet potato rounds.
Make a double batch and portion it for the week—it keeps well and the flavors deepen over time.
Customize it with extra greens, chopped herbs, or a splash of coconut milk if you’re feeling it.
Whether you’re craving something cozy and nourishing or looking for an easy way to meal prep without getting bored, this recipe fits the bill. It’s comforting, flavorful, and endlessly adaptable—and that’s exactly what good food should be.
Let’s cook.
RECIPE
Ingredients:
350 g red lentils, soaked for at least 2 hours
150 g bacon, chopped
50 g fresh spinach, chopped
200 g tomatoes, chopped
50 g red onion, diced
Spices:
½ tsp pink Himalayan salt
1 tsp black pepper
½ tsp chili flakes
1 Tbsp ginger-garlic paste
1 tsp garam masala
1 tsp smoked paprika
Other:
1 to 1.5 cups water, as needed
3 eggs, fried or poached (to serve)
Instructions:
Sauté the bacon: In a deep pan or pot, cook the chopped bacon over medium heat for about 5 minutes, until it renders its fat and turns golden. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Bloom the spices: Add all the spices (salt, pepper, chili flakes, ginger-garlic paste, garam masala, smoked paprika) to the bacon fat. Let them bloom for about 30 seconds, stirring constantly until fragrant.
Add vegetables: Stir in the chopped tomatoes and red onion. Sauté for about 5 minutes, until softened and juicy.
Cook the lentils: Add the soaked red lentils, chopped spinach, cooked bacon, and 1 cup of water. Stir well to combine. Simmer uncovered or partially covered over medium heat for about 25 minutes, stirring occasionally.
Adjust texture: As the lentils cook and absorb liquid, adjust the water as needed to reach your desired creaminess. Taste and cook a little longer if needed until the lentils are fully tender.
Serve: Spoon the lentils into bowls, top each portion with a fried or poached egg, and serve with toasted gluten-free bread.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana