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Savory Lentil Breakfast Bowl Recipe

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4.4 from 90 reviews

This Savory Lentil Breakfast Bowl features a hearty base of spiced brown or green lentils simmered in vegetable broth, topped with sautéed spinach, creamy avocado, a perfectly cooked egg, and optional feta cheese and fresh herbs. It’s a nourishing, protein-packed breakfast that combines earthy, smoky, and fresh flavors for a satisfying start to your day.

Ingredients

Savory Lentil Base

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Brown or Green Lentils, rinsed
  • 4 cups Low-Sodium Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • Salt and Black Pepper, to taste

Toppings (per bowl)

  • 1–2 Large Eggs
  • 2 cups Fresh Spinach
  • 1/2 Avocado, sliced or mashed
  • 1 tbsp Crumbled Feta Cheese (optional)
  • 1 tbsp Fresh Parsley or Cilantro, chopped
  • Pinch of Red Pepper Flakes (optional)

Instructions

  1. Build the Aromatic Base: Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft, translucent, and slightly sweet. Add minced garlic and cook for another minute until fragrant, making sure not to burn it.
  2. Toast the Spices and Lentils: Stir in dried thyme, smoked paprika, and ground cumin and cook for 30 seconds to release their aromas. Add rinsed lentils, stirring to coat them in oil, onions, and spices, and toast for 1-2 minutes to deepen flavor.
  3. Cook the Lentils: Pour in vegetable broth and bring to a boil over high heat. Immediately reduce heat to low, cover, and simmer gently for 25-30 minutes until lentils are tender but retain slight firmness. Remove from heat and season with salt and black pepper to taste.
  4. Prepare the Toppings: While lentils simmer, cook eggs to your liking: poached, soft-boiled, or jammy fried by cooking in a small skillet over medium-low heat for 3-4 minutes with lid on. In another skillet, heat a teaspoon of olive oil over medium heat and sauté spinach with a pinch of salt for 1-2 minutes until wilted, then drain excess moisture.
  5. Assemble Your Breakfast Bowl: Spoon lentils into a bowl, create a well in the center and add sautéed spinach. Place cooked eggs on top of spinach, arrange avocado slices or mash beside it. Garnish with crumbled feta cheese, fresh chopped herbs, and a pinch of red pepper flakes if desired. Serve immediately.

Notes

  • Use low-sodium vegetable broth to better control salt levels in the dish.
  • Rinsing the lentils before cooking helps remove any dust or dirt.
  • Salt lentils after cooking to prevent them from becoming tough.
  • A jammy or poached egg provides a creamy sauce that complements the lentils and avocado.
  • Feel free to substitute fresh herbs according to your preference (e.g., cilantro for parsley).
  • To make this dish vegan, omit eggs and feta and add a plant-based protein or extra veggies.

Find it online: https://alinacooks.com/savory-lentil-breakfast-bowl-recipe/