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High-Protein Lentil Coconut Stew with Boiled Egg
This is one of my favorite comfort meals when I want something warm, nourishing and grounding. It’s simple, made from real ingredients, and keeps me full for hours without feeling heavy.
A warm lentil stew made with homemade coconut milk, spinach and a soft egg. Rich in fiber, healthy fats and protein for long-lasting energy and satiety.
Ingredients
Nutrition per serving
Instructions
- 1
Rinse the lentils thoroughly under cold water.
- 2
If making homemade coconut milk: blend 40 g unsweetened shredded coconut with 200 ml warm water until smooth and strain if needed.
- 3
Heat olive oil in a pan over medium heat. Sauté onion, garlic and ginger for 2–3 minutes until fragrant.
- 4
Add turmeric, cumin and paprika and cook briefly to release the flavors.
- 5
Add the lentils, homemade coconut milk and water or broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the lentils are soft.
- 6
Meanwhile, cook the egg to your preference (6–7 minutes for a soft center).
- 7
Stir in the spinach and let it wilt.
- 8
Finish with lemon juice, salt and pepper.
- 9
Serve in a bowl and top with the egg.
The power of lentils and coconut milk
This stew combines complex carbohydrates from lentils with healthy fats from coconut milk. The added egg provides a complete amino acid profile, crucial for muscle recovery after a workout. This dish is completely sugar-free and provides sustained energy without blood sugar spikes.
Meal Prep Tips
This recipe is perfect for meal prep; the flavors often improve the next day. Store the stew for up to 3 days in the fridge and add the fresh egg only when reheating.
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