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Spicy Black Lentils with Mushrooms

This spicy black lentils with mushrooms is an amazing black lentil breakfast recipe. Try this black lentils with eggs or with even more mushrooms!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 593kcal


  • Skillet
  • Small pot


  • cups water or stock
  • 1 cup black lentils rinsed
  • 2 teaspoons neutral oil for frying
  • 1 yellow onion peeled and diced
  • 5 ounces shiitake mushrooms caps sliced, stems discarded
  • 3 cloves garlic peeled and minced
  • 1-2 Thai chili peppers trimmed and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons butter
  • 2 eggs
  • Salt and pepper to taste

For Garnish:

  • A few cilantro leaves and tender stems
  • 2 red radishes trimmed and thinly sliced into rounds
  • Sambal oolek optional


Cook the Lentils:

  • Combine the lentils with the water in a small pot and bring to a boil. Reduce heat and simmer for 15-20 minutes. Drain and return to the pot and sprinkle very lightly with salt.

Cook the Mushrooms:

  • While the lentils cook, prepare the mushrooms. Heat the avocado oil in a skillet over medium-high. Add the diced onion and cook, stirring often, for 6-7 minutes until it just begins to turn golden brown.
  • Add the mushrooms and cook for an additional 7-8 minutes. Season lightly with salt.
  • Once the mushrooms begin to brown around the edges, add the garlic and Thai chili pepper and cook for 1 minute until fragrant. Add the soy sauce and sesame oil and toss to coat. Cook for 2 minutes more. Turn off the heat.

Finish the Black Lentils:

  • Spoon the mushroom mixture into the black lentils and toss to combine. Taste and add more soy sauce or sesame oil if desired. Keep warm.

Cook the Eggs:

  • Melt the butter into the skillet and fry the eggs to your desired doneness. Baste the whites with the melted butter as they cook. Turn off the heat.

To Serve:

  • Divide the cooked lentils between shallow bowls and place an egg on top. Garnish with cilantro and radish. Spoon a teaspoon of sambal oolek on to the egg white and use the back of your spoon to smoother the egg white with the sambal. Enjoy!


Calories: 593kcal | Carbohydrates: 63g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1183mg | Potassium: 421mg | Fiber: 23g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 9mg