Variation On A Classic Dish

Vegan Shakshuka with Lentils and Apricots

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(1 vote)
Vegan Shakshuka with Lentils and Apricots

Vegan shakshuka with lentils and apricots - Even without egg, the classic tastes really flavorful.

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Health Score:
94 / 100
25 min.

Healthy, because

Even smarter

Nutritional values

Although vegan shakshuka contains no egg, it scores high on protein. This comes from the lentils which also bring plenty of satiating dietary fiber. Green vegetables have a blood purifying and detoxifying effect due to the chlorophyll they contain.

Outside the kale season, you can replace the green leafy vegetables with spinach or chard. If you have more time, instead of canned lentils, you can use dried ones and cook them fresh.

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein15 g(15 %)
Fat24 g(21 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage15.9 g(53 %)
Vitamin A1.9 mg(238 %)
Vitamin D3.6 μg(18 %)
Vitamin E5.7 mg(48 %)
Vitamin K1,104 μg(1,840 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.8 mg(57 %)
Folate326 μg(109 %)
Pantothenic acid0.6 mg(10 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C150 mg(158 %)
Potassium1,560 mg(39 %)
Calcium411 mg(41 %)
Magnesium120 mg(40 %)
Iron5.8 mg(39 %)
Iodine13 μg(7 %)
Zinc2.5 mg(31 %)
Saturated fatty acids4.5 g
Uric acid138 mg
Cholesterol0 mg
Complete sugar13 g


2 ozs Spinach
20 ozs kale
4 ozs frozen Peas
5 ozs brown Lentils (can; drained weight)
3 scallions
2 Avocados
3 Tbsps olive oil
1 tsp Red pepper flakes
3 ½ ozs Vegetable broth
1 Tbsp Sesame seeds
3 ½ ozs Soy yogurt
4 Dried apricot
How healthy are the main ingredients?
Lentilkaleolive oilSesame seedsSpinachsalt

Preparation steps


Sort spinach, wash and shake dry. Wash kale, pluck green from thick leaf veins and cut slightly smaller. Cook kale and peas in boiling salted water for 2-3 minutes. Drain lentils.


Clean the scallions, wash and cut into rings. Halve avocados, remove pit, lift flesh from skin, and cut into slices.


Heat olive oil in a frying pan. Sauté scallions in it for 2-3 minutes over medium heat. Add spinach and let it wilt. Add kale, peas and lentils, season with salt, pepper and half of the chili flakes. Pour in broth and let everything steam covered for another 4-5 minutes.


Sprinkle with sesame seeds and spread yogurt in 4 small blobs over vegetables. Place 1 apricot in the center of each so that it looks like a fried egg. To serve, spread avocado slices on top and sprinkle with remaining chili flakes.