Skip to Content

Lentil Shakshuka

A twist on traditional shakshuka, this one uses lentils instead of beans and would make a wonderfully delicious and comforting dinner with a chunk of a baguette to sop up all the juices.

Lentil Shakshuka - a simple and hearty vegetarian dinner. Recipe can be found at

Packed full of lentils engulfed in a deliciously well-spiced tomato sauce, this Lentil Shakshuka is a tasty and healthy meal that can easily be made and enjoyed for breakfast or a quick weeknight meal.

Made with only 9 ingredients, this dish is a satisfying vegetarian dish.

What are the ingredients needed to make this lentil shakshuka?

You need the following 9 ingredients:

  • Yellow onion
  • Garlic
  • A can of diced tomatoes
  • A can of tomato paste
  • Lentils
  • Water
  • Eggs
  • Olive oil

Today is a day of lasts for me.

Today happens to be the last day of my self-imposed sugar cleanse.

And by that I mean, for the last 4 weeks this dessert-fanatic somehow managed to stay away from refined sugar, coconut sugar, honey, maple syrup, and all that falls in that category.

Now, I did fall back on a zero-calorie sweetener for my coffee, but that was it.

Crazy huh? Heck Yeah!

Would I do it again? OH HECK YEAH!

Lentil Shakshuka - a simple and hearty vegetarian dinner. Recipe can be found at

While my daughter and I dine on Lentil Shakshuka tonight, tomorrow I celebrate the end of my sugar fast!

And, there are so many treats I wanna make to celebrate but find it impossible to pick between – Maple Praline Pecan Sauce, 2-minute Sweet Potato Brownies, Pumpkin Chocolate Chip Muffins, Apple Cranberry Crumble, these Pumpkin Snowballs, to name a few… wanna help me out? Then send me all your baked treats!!!  😆 


Today also happens to be the last day I spend at my full-time day job.

I haven’t talked much about what I do outside of my blog, but for the past couple of decades or so, I have worked as a graphic designer for what was once a large, Fortune 500 company.

But, things change, acquisitions and mergers happen, jobs are outsourced, layoffs occur and God reminds us of our dreams outside of a comfortable and secure job.

When I was fresh out of college, my plan was to move on after five years, but, I got comfortable. When we were informed in July of what was to come, it was the kick in the pants I needed to stop being comfortable and pursue other options – like trying to make this blog a full-time venture…at least for a bit.

Borrowing a quote from Mary (Queen of Scots), I lamented to my daughter “in my end is my beginning,” of course, she rolled her eyes at me and said, “mom, that’s just so extra!” Y’all, when did Webster’s replace dramatic with extra?

Lentil Shakshuka - a simple and hearty vegetarian dinner. Recipe can be found at

But, let’s get back to this Lentil Shakshuka. I have grown up eating lentils in curries, fritters (vada), salads, and pancakes, but not in a baked dish.

I tossed around a baked curry in my head – but, it never really took flight.

Then, my daughter asked me to make shakshuka like this one for dinner last night, but I was out of beans. After having spent 2 hours in traffic, I really didn’t want to hop in my car and drive to the store and that’s when it hit me – I could substitute lentils for beans!

This Lentil Shakshuka is so very simple to make. And, between the fridge and the pantry, you probably already have all the 7 ingredients you need for it.

My daughter’s friend’s family shared some of their farm fresh eggs with us and that’s what I used in this shakshuka. The only issue with this Lentil Shakshuka is that it takes a while to bake – a little over an hour – but, the time invested is well worth it! At least, that’s what my daughter said – without rolling her eyes this time!

Lentil Shakshuka - a simple and hearty vegetarian dinner. Recipe can be found at

Lentil Shakshuka

Yield: 4 -5 servings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

A twist on traditional shakshuka, this one uses lentils instead of beans and would make a wonderfully delicious and comforting dinner with a chunk of a baguette to sop up all the juices.


  • 1 yellow onion diced up
  • 3 cloves garlic, smashed and chopped fine
  • 1 can diced tomatoes
  • 1 7 oz can tomato paste
  • 1 cup lentils
  • 3.5 cups water
  • 4 eggs
  • 3 tablespoons Olive oil
  • Cilantro to garnish, optional


  1. Preheat oven to 350 degrees
  2. Coat the bottom of an oven safe pan with the olive oil
  3. Add the diced onion to it and saute for about 10 minutes
  4. Then add in the garlic and stir
  5. Add in the tomato paste, the diced tomatoes, the lentils and water and stir well
  6. Place in the oven for 45-50 minutes (I checked on the lentils around the 35 minute mark and added a quarter cup of water - so just make sure to check on them so they don't run out of water)
  7. Take pan out, make 4 "wells" and break eggs into the wells
  8. Return to oven and let bake another 12-15 minutes, depending on how soft/hard you like your yolk.
  9. Garnish and enjoy
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 281Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 186mgSodium 166mgCarbohydrates 25gFiber 7gSugar 9gProtein 14g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin


Monday 7th of August 2023

This looks so delicious! I am just checking that the lentils aren’t canned .. I assume it is dry lentils used here. Looking forward to trying this! Best wishes fir your future endeavours too!


Tuesday 8th of August 2023

yes the lentils are dried lentils, but you could use canned lentils too - the cooking time would be significantly reduced then.

Fenugreek-spiced red lentil shakshuka - My favourite food is seconds

Tuesday 21st of April 2020

[…] One that caught my eye was a Tomato curry ‘shakshuka’ in Weligama by Emily Dobbs.  It had the tomatoes, the fenugreek and some salted anchovies, which made me think it could have the potential for adapting and finding a place for those red lentils.  I wondered if anyone else had made a shakshuka with red lentils.  A quick google told me that they had. I found Shashi’s had done exactly that and documented it in her blog Savory Spin. […]


Tuesday 21st of April 2020

Thanks for the inspiration. I tried a version of shakshuka with red lentils too after seeing this.


Monday 3rd of October 2016

good on you Shashi, I could have never done stayed away from sugar for this long! love this dish, looks so comforting!


Saturday 1st of October 2016

Goodness, Shashi, you always make the most mouthwatering recipes! I already ate dinner (twice!) and I'm hungry again! Great job to you on finishing up on your sugar cleanse!

I needed an excuse to turn on my oven, so this is honestly a perfect one, haha. I just need to get diced tomatoes + tomato paste and I'm golden! *-* Can't wait to try it out!

Skip to Recipe