Savory Lentil Breakfast Bowl Recipe

Introduction

This Savory Lentil Breakfast Bowl is a warm and nourishing way to start your day. Packed with protein, spices, and fresh toppings, it’s both satisfying and flavorful. Perfect for those who want a hearty breakfast that feels comforting yet wholesome.

Ingredients

• 1 tablespoon olive oil, extra virgin preferred
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth, low-sodium
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• 1 to 2 large eggs
• 2 cups fresh spinach
• 1/2 avocado, sliced or mashed
• 1 tablespoon crumbled feta cheese, optional
• 1 tablespoon fresh parsley or cilantro, chopped
• Red pepper flakes, pinch, optional

Instructions

1. Step 1: Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in minced garlic and cook for 1 minute, making sure not to brown the garlic.
2. Step 2: Add dried thyme, smoked paprika, and ground cumin to the pan. Stir constantly for 30 seconds to release their aromas. Add the rinsed lentils and stir well to coat them with the oil and spices, toasting the lentils for 1 to 2 minutes.
3. Step 3: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and gently simmer for 25 to 30 minutes until lentils are tender but still slightly firm. Remove from heat and season generously with salt and black pepper.
4. Step 4: While lentils simmer, heat a teaspoon of olive oil in a separate skillet over medium heat. Add fresh spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted. Prepare eggs by poaching, soft-boiling, or pan-frying to your preferred doneness, aiming for soft and jammy yolks.
5. Step 5: To assemble, spoon warm lentils into bowls. Nestle sautéed spinach in the center, top with the cooked egg, and arrange avocado on the side. Garnish with crumbled feta, fresh herbs, and a pinch of red pepper flakes if using. Serve immediately.

Tips & Variations

• Use vegetable broth low in sodium to control saltiness, or substitute with chicken broth for a different flavor.
• Try adding roasted cherry tomatoes or mushrooms for extra depth and texture.
• If you prefer vegan, omit the egg and feta, and add toasted nuts or seeds for protein.
• Cook lentils in advance and reheat with a splash of broth to save time in the morning.

Storage

Store leftover lentils separately in an airtight container in the refrigerator for up to 3 days. Keep fresh toppings like avocado and cooked spinach separate to maintain freshness. Gently reheat the lentils on the stove or microwave with a splash of broth. Prepare fresh eggs and avocado just before serving to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to break down into a mushier texture, which may change the consistency of the bowl. Brown or green lentils hold their shape better and are preferred for this recipe.

What’s the best way to cook eggs for this bowl?

Soft poached, soft-boiled, or pan-fried eggs with runny yolks complement the lentils nicely, adding creaminess without overpowering the dish. Choose your favorite method, but aim to keep the yolks soft and jammy for the best experience.

Savory Lentil Breakfast Bowl Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

A hearty and nutritious Savory Lentil Breakfast Bowl featuring tender simmered lentils infused with aromatic spices, topped with sautéed spinach, creamy avocado, a perfectly cooked egg, and optional feta cheese and fresh herbs. This protein-packed, flavorful bowl makes a satisfying and wholesome start to your day.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentil Base

• 1 tablespoon olive oil, extra virgin preferred
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth, low-sodium
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste

Toppings

• 1 to 2 large eggs
• 2 cups fresh spinach
• 1/2 avocado, sliced or mashed
• 1 tablespoon crumbled feta cheese, optional
• 1 tablespoon fresh parsley or cilantro, chopped
• Red pepper flakes, pinch, optional

Instructions

1. Sauté Aromatics: Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. Stir in minced garlic and cook for 1 minute, taking care not to brown the garlic.
2. Toast Spices and Lentils: Add dried thyme, smoked paprika, and ground cumin to the pan. Stir constantly for 30 seconds to release their aromas. Add rinsed lentils and stir well to coat with the oil and spices. Continue toasting lentils for 1 to 2 minutes.
3. Simmer Lentils: Pour in vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and gently simmer for 25 to 30 minutes until lentils are tender but retain a slight bite. Remove from heat and season the lentils generously with salt and black pepper.
4. Cook Spinach and Eggs: While the lentils simmer, heat a teaspoon of olive oil in a separate skillet over medium heat. Add fresh spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted. Prepare eggs by poaching, soft-boiling, or pan-frying to your preferred doneness, aiming for soft and jammy yolks.
5. Assemble the Bowl: Spoon the warm lentils into serving bowls. Nestle sautéed spinach in the center, add the cooked egg on top, and arrange the avocado to the side. Finish with crumbled feta cheese, fresh herbs, and a pinch of red pepper flakes if desired. Serve immediately.

Notes

• If you prefer a vegan version, omit the eggs and feta or substitute with tofu and vegan cheese.
• Use low-sodium vegetable broth to control salt levels.
• Adjust spices to taste for more or less heat.
• Leftover lentils can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
• Try adding a squeeze of lemon juice for bright acidity when serving.

Keywords: lentil breakfast bowl, healthy breakfast, vegetarian breakfast, savory lentils, spinach and egg bowl, Mediterranean breakfast