Lentils and Kale with Hard-Boiled Eggs

Inspired by a dish I had at a restaurant that paired finely chopped hard boiled egg with lentils and bacon and it was a revelation. Keeping the kale in this one to up the good-for-me factor.


  • 1/2 package of diced pancetta
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 tablespoon ground cumin
  • 1 (28-oz) can whole peeled tomatoes
  • 1 1/2 cup low-sodium vegetable stock or water
  • 1 cup green lentils, rinsed
  • 4 cups curly kale, leaves stripped and cut into 1-inch pieces
  • 2 cups chopped fresh flat-leaf parsley
  • 2-3 hard boiled eggs, peeled and finely chopped


Step 1

In a pan over medium high heat, crisp up pancetta until nicely browned and most fat is gone. Remove and place on a paper towel-lined plate, set aside.

Step 2

In the same pan over medium heat, add oil and heat until shimmering. Add the shallot and a pinch of salt, stirring until softened, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds more.

Step 3

Pour in the tomatoes and stock, breaking the tomatoes apart with a wooden spoon once softened. Adjust heat to maintain a simmer, then add the lentils. Season with salt and pepper. Cook until softened, about 30 minutes, or until lentils are tender to the bite.

Step 4

Stir in the kale, until wilted. Stir in the crispy pancetta. Top with hard boiled egg and parsley and serve with crusty bread, if desired.